Nancy Hannah from Baltimore was looking for a recipe for salad that was made with ground raw cranberries, a ground orange and other ingredients in a red gelatin base. Carole Linthicum from Forest Hill sent in a recipe from "Better Homes and Gardens All-Time Favorite Cookbook," 1971 edition, for a cranberry relish mold that she thought was likely the recipe Hannah was searching for. She said that she has been making this mold for Thanksgiving for more than 25 years and everyone always enjoys it.
A food processor or blender will make quick work of this salad, although I suggest chopping the celery and nuts by hand so they have the right texture. Keep in mind that this mold must be made at least a day in advance so it has time to set completely, which, if your holiday food preparation work load is anything like mine, is a good thing.
Martha Myers from Manchester would like a "good old-time recipe" for Oyster Dressing.
Angela Ross from Baltimore is looking for the recipe for the wonderful chicken pot pie that used to be served at the Ambassador House restaurant that was on Lombard Street in Baltimore.
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Cranberry Relish Mold
Makes: 8 to10 servings
1 8-ounce can crushed pineapple
1 3-ounce package red gelatin
1/2 cup sugar
1 cup boiling water
1 tablespoon fresh lemon juice
1 cup ground raw cranberries
1 small orange, seeded and ground, including peel
1 cup finely chopped celery
1/2 cup chopped nuts
Drain pineapple, reserving syrup; add water to syrup to make 1/2 cup liquid. Dissolve gelatin and sugar in 1 cup boiling water. Add reserved pineapple syrup and lemon juice and mix well. Chill until partially set. Then add pineapple, cranberries, orange, celery and nuts mix well to distribute evenly. Lightly grease a 5 to 6 cup mold with butter, margarine or cooking spray. Fill mold and refrigerate overnight.Copyright © 2015, Los Angeles Times