Cranberry Souffle Salads
Cranberry Souffle Salads
1 envelope unflavored gelatin
2 Tablespoons sugar
1/4 teaspoon salt
1 cup very hot water
1/2 cup real mayonnaise
2 Tablespoons lemon juice
1 teaspoon lemon rind
1 can (1 pound) whole-cranberry sauce
3 Tablespoons cream cheese, softened
2 Tablespoons chopped celery
2 Tablespoons chopped nuts
Mix gelatin with sugar and salt. Add hot water and stir until gelatin has dissolved. Add mayonnaise, lemon juice and lemon rind. Blend with rotary beater. Pour into refrigerator tray. Quick chill in freezing until 20 minutes, or until firm about 1 inch from edge, but soft in center.
Beat until fluffy. Fold in cranberry sauce. Pour into 6 individual molds and place in refrigerator 5 minutes to set slightly. Blend cream cheese, celery and nuts. Roll into 6 balls. Place one ball in center of each mold, pushing it down far enough to be hidden. Chill until firm. Un-mold on salad greens and top with mayonnaise.
Note: If desired this recipe will make smaller salads using 8 individual molds and dividing the creamcheese mixture into 8 smaller balls.
1 envelope unflavored gelatin
2 Tablespoons sugar
1/4 teaspoon salt
1 cup very hot water
1/2 cup real mayonnaise
2 Tablespoons lemon juice
1 teaspoon lemon rind
1 can (1 pound) whole-cranberry sauce
3 Tablespoons cream cheese, softened
2 Tablespoons chopped celery
2 Tablespoons chopped nuts
Mix gelatin with sugar and salt. Add hot water and stir until gelatin has dissolved. Add mayonnaise, lemon juice and lemon rind. Blend with rotary beater. Pour into refrigerator tray. Quick chill in freezing until 20 minutes, or until firm about 1 inch from edge, but soft in center.
Beat until fluffy. Fold in cranberry sauce. Pour into 6 individual molds and place in refrigerator 5 minutes to set slightly. Blend cream cheese, celery and nuts. Roll into 6 balls. Place one ball in center of each mold, pushing it down far enough to be hidden. Chill until firm. Un-mold on salad greens and top with mayonnaise.
Note: If desired this recipe will make smaller salads using 8 individual molds and dividing the creamcheese mixture into 8 smaller balls.
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