Cranberry Souffle Salad recipe (1959)

Oct 27, 2013 by

Cranberry Souffle Salad

1. Empty 2 1-lb. cans cranberries, sauce or whole into a saucepan.

2. Sprinkle 2 envelopes Knox Unflavored Gelatin on cranberries to soften.

3. Place over heat and bring to a boil, stirring constantly until gelatin is dissolved.

4. Remove from heat and let cool until syrupy.

5. Fold in 1/2 cup Hellmann’s-Best Foods Real Mayonnaise and 1/2 cup finely chopped nuts.

6. Turn into a Kaiser Quilted Foil-lined 8″ x 5″ x 3″ loaf pan. Garnish top with mint or watercress if desired. Chill until firm.

7. To serve, lift salad out of pan and serve on salad greens. Makes 6 servings.

cranberry-souffle-salad


See the latest Click Americana books in our shop!


(Article continues below)


Leave a Reply

Your email address will not be published. Required fields are marked *

More in 1959, cranberries, gelatin, mayonnaise, thanksgiving
7-step Pumpkin Chiffon Pie recipe (1959)

Pumpkin Chiffon Pie recipe 1. Prepare and bake 9-inch pie shell. Cool. (For easier making, roll out 12" circle of...

Close