Recipe Baking: THANKSGIVING JELLIED SALAD

   1 c. canned pineapple chunks, cut in
smaller pieces (reserve the syrup)
2 (3 oz.) pkg. cherry-flavored gelatin
2 c. hot water
1 3/4 c. cold liquid*
Dash of salt
3/4 c. sugar**
1 1/2 c. coarsely ground fresh
cranberries (about 2 c. whole)**
1/2 c. finely ground whole orange
with peel**
1 sm. orange, seeded**
1 c. orange sections, cut in pieces
or canned mandarin orange
sections**
3/4 c. sliced celery
1/3 c. coarsely broken nuts

*Cold liquid is made up of: 2 tablespoons lemon juice, reserved pineapple syrup (about 1/2 cup) and water. **Or instead of these ingredients Granmore puts out a glass jar of cranberry orange relish. Drain the pineapple, reserving the syrup. Dissolve gelatin in hot water. Add the cold liquid and salt. Chill until partially set, about 1-1 1/2 hours. Meanwhile stir sugar into ground fruits. To the partially set gelatin, add ground fruit, pineapple, orange sections, celery, and walnuts. Pour into a 6 1/2 cup ring mold and chill until set, 2 more hours. Makes 10 to 12 servings.

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