Diamonds are in!


Turkey fruit salad recipe

A delicious blend of flavors and a fine main course for luncheon or supper! Makes 6 generous servings.

4 cups chopped cooked turkey
1 cup pineapple tidbits
1 cup green seedless grapes
1 cup chopped red apples
1 cup chopped walnuts
1-1/2 cups mayonnaise

Toss ingredients together lightly; chill and serve.

Cranberry fruit molds

A jewel of a salad for the holidays — or any party.

2 tablespoons (2 envelopes) plain gelatin
1 cups (1 pint) bottled cranberry juice
1 can (17-oz) sliced cling peaches
1/2 cup chopped diamond walnuts
1/4 cup cold water
1 package (3-oz) cream cheese
1 tablespoon lemon juice
1/8 teaspoon salt
1/3 cup mayonnaise
1 cup chopped celery

Soften 1 envelope plus 1-1/2 tablespoons gelatin in 1/2 cup cranberry juice. Heat remaining cranberry; dissolve gelatin in hot juice. Chill until slightly thickened. Drain peaches, saving syrup. Coarsely chop peaches and add with walnuts to cranberry mixture. Pour into six 6-ounce molds. Chill. Soften remaining 1-1/2 teaspoons gelatin in water; dissolve in hot peach syrup. Chill til slightly thickened. Stir cream cheese with lemon and salt till smooth. Blend in mayonnaise; add celery. Stir syrup into cheese mixture; spoon over cranberry layer in molds. Chill till firm. Unmold on salad greens, top with a dollop of mayonnaise and a walnut half.



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About this story

Source publication date: December 1963

Filed under: 1960s, Poultry recipes, Salad recipes, Thanksgiving, Vintage advertisements

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