Recipes by Arlene

• 1 can (about 9 ounces) pineapple tidbits
• 3 oz. package red-cherry flavored gelatin
• 1 lb. can jellied cranberry sauce
• ¼ cup lemon juice
• 1 oz. carton cream-style cottage cheese
• ½ cup thinly-sliced celery
• ½ cup coarsely broken walnuts
• Romaine lettuce leaves

Drain syrup from pineapple into a 1-cup measure; add water to make 1 full cup. Place in small saucepan and heat to boiling. Add gelatin to a medium-size bowl and add liquid mixture and stir until gelatin dissolves. Beat in cranberry sauce and lemon juice. Chill 45 minutes or until as thick as unbeaten egg white. Stir in pineapple, cottage cheese, celery and walnuts and pour into a 6-cup mold. Chill for several hours or until firm (overnight is best).

When ready to serve, loosen salad around edge with knife; dip mold very quickly in an out of hot water. Cover with serving plate; turn upside down and gently lift off mold. Garnish with romaine leaves. Serve plain or with mayonnaise or salad dressing. Makes 8 servings.

Note: This recipe originally came from Rose Kraber Brown of Alda, Nebraska. I was sorry to hear that she recently passed away.

• ½ cup butter
• 2 eggs
• 2 tsp. baking powder
• ½ tsp. salt
• ¾ cup milk
• 1 cup chopped cranberries
• 1½ cup miniature marshmallows
• ½ cup light brown sugar
• ½ cup chopped walnuts
• 2 tbsp. melted butter
• 1 cup sugar
• 1½ cup flour
• 1 tsp. vanilla

In large mixing bowl cream butter and sugar. Add eggs and beat until well combined. In separate bowl combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread butter in a greased 13” x 9” pan. Top with marshmallows and press into batter. sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350° for 25-30 minutes. Yield: 12-15 servings.

From the 2009 Holiday Recipe Book!

• 12- or 16-oz. cranberries (washed well and picked over to eliminate soft berries)
• 2 oranges washed well but not peeled
• 6 tart apples washed well
• 1 cup sugar

Grind everything in food processor. Save all juice to add to the relish. This can be done in a blender but it takes forever!