RECIPE FROM "SANDY'S
Cranberry and Chicken Gelatin Mold
This is a scrumptious recipe and looks beautiful on a holiday table.
2 envelopes unflavored gelatin, divided
1/2 cup cold water, divided
1 (16-ounce) can whole cranberry sauce
1 cup crushed pineapple, well-drained
1/2 cup pecans
1 tablespoon lemon juice
1 cup Hellman's mayonnaise
1 cup seasoned chicken broth
2 cups cooked white meat of chicken, cut in 1-inch cubes.
3 tablespoons lemon juice
1/2 cup finely chopped celery
Soak 1 envelope gelatin in 1/4 cup cold water. Dissolve over hot water. Mix with whole cranberry sauce, drained pineapple, pecans and 1 tablespoon lemon juice.
Spray a 1-1/2 or 2-quart mold with cooking spray. Pour mixture into mold and chill until firm. Soak remaining envelope of gelatin in 1/4 cup cold water and dissolve over hot water. Mix remaining ingredients with gelatin and place over cranberry mixture in mold. Chill.
To unmold, briefly dip mold into warm water and loosen top edge of mold with tip of sharp knife. Unmold onto serving plate lined with salad greens. Fill center of gelatin ring with Hellman's mayonnaise.
Sandy's Note: For the holidays, this looks especially pretty served on red-tipped lettuce leaves.