Jellied Cranberry Turkey Loaf
|For cranberry layer|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||12 Cup (192 tbs)|
|Whole berry cranberry sauce||1 Pound (1 3/4 Cup, 1 Can)|
|Canned crushed pineapple||9 Ounce (1 Can, 1 Cup)|
|Broken walnut meats||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|For turkey layer|
|Cold water||3⁄4 Cup (12 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Grated lemon rind||1⁄2|
|Diced leftover cooked turkey||2 Cup (32 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
To Make Cranberry Layer Sprinkle gelatin on cold water to soften.
Let stand for 5 minutes.
Stir until dissolved over hot water or low heat.
Blend in remaining ingredients thoroughly and turn into loaf pan (9 x 5 x 3 inches).
Chill until almost firm.
To Make Turkey Layer Dissolve gelatin as for cranberry layer.
Stir in mayonnaise, lemon juice and rind, and salt.
Chill until of the consistency of unbeaten egg whites.
Fold in remaining ingredients.
Spoon over cranberry layer.
Chill until firm.
Turn out on greens.