CRANBERRY RING MOLD WITH APPLE-PECAN SALAD FILLING

Servings: 8
Ingredients:

2 pk Gelatin,unflavored
1/2 c  Water,cold
3/4 c  Water,boiling
1/4 c  Lemon juice,fresh
2 cn Cranberry sauce (16 oz)
1/2 c  Water,cold
1/2 ts Horseradish,bottled
3 ds Liquid red pepper seasoning
1/4 ts Salt

2 c Apples,peeled/chopped
1 ts Lemon juice
1/2 c Celery,thinly sliced
1 c Pecans,coarsely chopped
1/4 c Mayonnaise
1/4 ts Salt
1/2 c Heavy cream,whipped

1. In a large mixing bowl sprinkle gelatin over 1/2 cup cold water to
soften. Add boiling water and stir until dissolved. Stir in lemon
juice.
2. Combine cranberry sauce and 1/2 cold water in a saucepan. Stir,
then beat with whisk until smooth; do not allow to boil. Add
horseradish, hot pepper seasoning, and salt. Stir in gelatin mixture.
Pour into a 6-cup ring mold that has been rinsed with cold water.
Chill about 4 hours, or until firm. Unmold onto round serving plate.
Fill center with Apple And Pecan Salad. Surround with additional
salad if desired.
NOTE: Miss Allie doubles this recipe to make two ring molds to serve
her large family. Both the ring molds and salad can be prepared
ahead, but the cranberry molds should be unmolded and filled with the
salad just before serving.

*** APPLE-PECAN SALAD FILLING ***
1. Combine apples, lemon juice, celery, pecans, mayonnaise, and salt;
stir to blend. Cover and refrigerate until about 1 hour before
serving. Fold in whipping cream. Return salad to refrigerator until
time to serve.
2. Makes sufficient salad to fill 2 6-cup cranberry molds, with
enough left over to surround mold with salad.