Pineapple Cranberry Mold

by Febrina Picone Malloy

Ingredients:
1 1/8 cup (1/2 of 20 oz. can) crushed pineapple in juice
3 oz (6 TB) pineapple juice
1 3 oz package raspberry gelatin
½ can cranberry sauce (can be whole or jell)
3 oz Port wine or part red wine and part cran-raspberry juice
½ cup apple diced
¼ cup walnuts chopped
grated peel from ½ orange
Dash ground Cardamom

Directions:
1. Drain crushed pineapple and reserve the juice.
2. Combine the reserved juice with the pineapple juice (add enough juice to make a total of 7 oz.)
3. Put the juice in a sauce pan and bring to a boil.
4. Stir in the gelatin until dissolved.
5. Break up the cranberry sauce and add to the pan.
6. Stir in the wine.
7. Chill the mixture until slightly thickened.
8. Add the crushed pineapple and the rest of the ingredients.
9. Pour into a mold or glass dish.
10. If using a microwave, be sure NOT to use it after gelatin is in mixture.
11. Chill until firm, about 4 hrs.

Apple Salad

by Febrina Picone Malloy

Ingredients:
1 1/2 envelopes gelatin
3/4 cup cold water (or 1/2 cup cold water and 1/4 cup pineapple juice from crushed
pineapple)
3/4 cup apple juice
1 1/2 cup apple juice
1 1/4 cup plus 2 TB sugar
1/8 tsp salt
1 tsp lemon juice
2 1/4 cup combined chopped celery and chopped red apple
1/2 cup canned crushed pineapple or tidbits, drained

Directions:
1. Sprinkle gelatin onto 3/4 cup cold water in saucepan. Let soften, then add 3/4 cup apple juice.
2. Heat and stir until dissolved. Add 1 1/2 cup apple juice, sugar, salt, and lemon juice. Stir well and chill to soft set.
3. Fold in chopped celery and apple, and pineapple. Chill until set. Serve plain or with sour cream for dressing.

Apple Cranberry Salad:
Put 1/4 cup sugar on 1 cup halved cranberries and let sit at room temperature while
gelatin softens. Fold in the cranberries with the celery, apple, and pineapple.