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Cranberry Salad

Guest Author - Lisa Babick

Cheesecake

* Fluffy Buttermilk Biscuits with Honey Butter

Other Menu Ideas:

* "No Turkey" Thanksgiving Feast

* Turkey Leftover Party

Nonstick Bakeware Set 11 pc - by Chicago Metallic

Chicago Metallic, the leading maker of bakeware, has made its professional line available in sizes for the home baker. You'll notice the difference immediately. Each pan is made of heavy-gauge steel to prevent warping and features a SilverStone nonstick surface for easy release and cleanup.

Make a spectacular presentation at your next event with this easy-to-make molded salad featuring cranberries.

INGREDIENTS
2 (3-ounce) packages raspberry-flavored gelatin
1 cup boiling water
1 cup cold water
2 cups fresh cranberries
1 cup pecan or walnut pieces
2 large, thin-skinned oranges, seeded and quartered
1 carrot, scraped and cut into 6 pieces
1 (8-ounce) can crushed pineapple, drained
3/4 cup sugar
Lettuce leaves

DIRECTIONS
1. Combine gelatin and boiling water, stirring 2 minutes or until gelatin dissolves. Add cold water and chill until the consistency of unbeaten egg white.
2. In a blender or food processor, add cranberries, pecan or walnut pieces and oranges. Pulse until mixture is finely chopped.
3. Combine cranberry mixture, pineapple and sugar in a separate bowl, stirring well.
4. Fold cranberry mixture into gelatin mixture. Pour into a lightly oiled 6-1/2 cup mold. Cover and chill until firm.
5. Unmold onto a lettuce-lined plate and garnish if desired.

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