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October, 2013
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My Mother-In-Law, known as “Miss Kitty” had a great congealed cranberry salad recipe. I’m sharing it here for your Thanksgiving or Christmas dinner.

It’s pretty when made in a 6-cup ring mold. And, it doubles easily for a 9x13 pyrex dish.  You might like to choose it for your next covered dish dinner.

Miss Kitty’s

Congealed Cranberry Salad

 

1, 3-oz. pkg. dry Cherry Jello

¾ cup boiling water

1  cup ( ½ of 16-oz. can), whole cranberry sauce

1  cup orange juice

1  large Red Delicious apple, peeled and shredded

½ cup chopped pecans

 

Combine the jello and boiling water in medium bowl and stir to dissolve. Add the whole cranberry sauce and orange juice and chill until slightly thickened (about 1¼ hrs., the consistency of unbeaten egg white). Then stir in the shredded apple, and pecans and pour into the lightly greased dish. Chill until congealed. To serve, cut into squares

It bothers me when cooks hurriedly slap a dab of mayo in the middle of the bread when making a sandwich.
 
Slow down, spread the mayo evenly from edge to edge, corner to corner, - every bite should be flavorful.
 
Now that's a sandwich !