Red & white salad
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Red & white salad
  Salad    Poultry  
Last updated 6/12/2012 1:20:00 AM. Recipe ID 51560. Report a problem with this recipe.
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      Title: Red & white salad
 Categories: Poultry, Salads
      Yield: 12 Servings
  :          First Layer: -----
      1/4 c  cold water
        1 TB gelatin
        4 c  cranberry sauce -- 2 cans
        1 c  crushed pineapple
      1/2 c  black walnuts -- chopped
  :          Second Layer: -----
        2 c  cooked chicken -- cubed
        1 c  celery -- finely chopped
      1/4 c  fresh parsley -- chopped
      1/4 c  cold water
        1 TB gelatin
        1 c  mayonnaise
      1/2 c  evaporated milk
      1/2 ts salt
      1/8 ts black pepper -- or white
  Cranberry layer: 1. Put into a small bowl the 1/4 cup cold water and
  sprinkle in 1 envelope gelatin. Let soften for 5 minutes. 2. Blend in
  large bowl 4 cups whole cranberry sauce (two 16-ounce cans), drained
  crushed pineapple and the walnuts. 3. Dissolve gelatin thoroughly by
  placing bowl in very hot water. When gelatin is dissolved, stir it
  and then blend into the cranberry mixture. Put mixture into a mold.
  You will need a 3-quart mold that has been lightly oiled for this
  recipe. Do not use olive oil. Chill mixture until slightly set.
  Chicken layer: 4. Repeat for gelatin as in first layer. Blend
  together the mayonnaise, evaporated milk, salt and pepper. Stir in
  the dissolved gelatin. Fold in the chicken, celery and parsley. 5.
  When first layer is slightly set (the consistency of unbeaten egg
  whites) turn the chicken mixture onto the cranberry layer. 6.
  Refrigerate until firm. Unmold onto chilled serving platter,
  decorated with curly lettuce if you prefer. Serve with additional

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Recipe ID 51560 (Apr 03, 2005)

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