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Monday, March 2, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Dorothy Marie Martin
  • 3 oz. package raspberry gelatin
  • 1 cup boiling water
  • 16-oz. can whole-berry cranberry sauce
  • 3â�„4 cup finely chopped celery
  • 1â�„2 cup chopped apples
  • 1â�„2 cup chopped pecans
  • Garnish: celery leaves, fresh cranberries
Combine gelatin and boiling water. Stir 2 minutes or until gelatin dissolves. Chill until mixture is consistency of unbeaten egg white. Stir in cranberry sauce, celery, apples and nuts.
Spoon mixture into lightly oiled individual molds or 4-cup mold. Cover and chill until firm.
Unmold onto a lettuce-lined plate. Garnish if desired.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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