Layered Cranberry Salad
|For cranberry layer|
|Cold water||1⁄4 Cup (4 tbs) (Cranberry Layer:)|
|Cranberry sauce||16 Ounce (1 Can, Whole Berry)|
|Whole berry cranberry sauce||16 Ounce (1 Can)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||3⁄4 Cup (12 tbs) (Cold, Divided)|
|For chicken layer|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Water||3⁄4 Cup (12 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Pineapple||9 Ounce, crushed and drained (1 Can)|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Canned crushed pineapple||9 Ounce, drained (1 Can)|
|Chicken||2 Cup (32 tbs), cooked and diced|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), finely chopped|
|Lemon juice||1 Tablespoon|
|Parsley||2 Tablespoon, fresh, finely chopped|
|Diced cooked chicken||2 Cup (32 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped fresh parsley||2 Tablespoon|
1) In a double boiler over hot water, mix the gelatin in cold water, stir continuously and heat until dissolved.
2) Stir in the cranberry sauce, pineapple, walnuts and lemon juice, blend well.
3) In a lightly oiled 3-quart baking dish,pour the mixture and refrigerate until set.
4) In a double boiler over hot water, mix the gelatin in 1/4 cup cold water, stir continuously and heat until the gelatin is dissolved.
5) Blend in the mayonnaise, 1/2 cup cold water, lemon juice and salt.
6) Stir in the chicken, celery and parsley, mix well.
7) Pour the chicken mixture over the firm cranberry layer and refrigerate until set.
8) Serve chilled.