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Chicken-Cranberry Mold
 
 

Cranberry Layer 1 tablespoon unflavored gelatin ¼ cup cold water 2 cans (1 pound) whole cranberry sauce 1 can (9 ounces) crushed pineapple ½ cup walnuts, chopped Chicken Layer 1 tablespoon unflavored gelatin ¼ cup cold water 1 cup mayonnaise ½ cup evaporated milk 2 cups cooked chicken, diced 1 cup finely chopped celery ½ cup chopped parsley ½ teaspoon salt 1/8 teaspoon pepper Lightly brush 2-quart mold with salad oil. Prepare cranberry layer. (Soften gelatin in cold water; dissolve over hot water. Break up cranberry sauce with fork; stir in pineapple with its juice and walnuts; blend in dissolved gelatin.) Pour mixture into mold; chill until firm. While cranberry mixture chills; prepare chicken layer. (Soften gelatin in cold water; dissolve over hot water. Combine mayonnaise and evaporated milk; blend in dissolved gelatin. Stir in remaining ingredients; blend well.) Carefully spoon chicken mixture over firm cranberry layer in mold. Chill until firm. Unmold on serving plate.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.