Jellied cranberry sauce with celery and nuts.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Cranberry Celery Nut Salad
Soften one envelope Knox unflavored gelatin in one half cup cold water.
Dissolve thoroughly in one half cup very hot water with 1/4 tsp. salt.
Beat 1 (1 lb.) can cranberry sauce with rotary beater until smooth. Stir into the dissolved gelatin. Chill until partially congealed. Combine with one half cup chopped celery and one half cup chopped nuts. Turn into mold and chill until firm. Unmold and garnish with salad greens and mayonnaise or salad dressing. Serves 6.