Ingredients: 2 cups canned jellied cranberry sauce; 1/2 cup water, 1 envelope plain gelatin, 2 tablespoons cold water
Directions: Soak gelatin in cold water 5 minutes. Crush cranberry sauce; add water and gelatin. Heat thoroughly. Pour half of the mixture into loaf-shaped mold. Chill until firm.
Ingredients: 1 envelope Ann Page Plain Gelatin, 1/3 cup cold water, 2 cups leftover diced turkey, 1/2 teaspoon salt, 1/2 cup chopped celery, 1/2 cup sliced stuffed olives, 1/2 cup mayonnaise or salad dressing.
Directions: Soak gelatin in cold water 5 minutes. Dissolve over boiling water in top of double boiler. Add turkey, celery, olives, mayonnaise, salt. When cranberry layer is firm, add turkey misture. Add remaining thickened cranberry mixture for top layer. When firm, unmold. Serve with olives and dressing. Serves 6.
Turkey Salad recipe
2 cups diced turkey
2 cups diced celery
2 cups orange slices
3/4 cup French salad dressing or mayonnaise
Combine turkey, celery, orange slices with salad dressing. Season to taste. Serve from salad bowl lined with greens. Garnish, if desired, with 1/2 cup toasted almonds. Makes 5 servings