---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Red And White Salad
  Categories: Poultry, Salads
       Yield: 12 servings
  
  
   :          First Layer: -----
       1/4 c  cold water
         1 TB gelatin
         4 c  cranberry sauce -- 2 cans
         1 c  crushed pineapple
       1/2 c  black walnuts -- chopped
   :          Second Layer: -----
         2 c  cooked chicken -- cubed
         1 c  celery -- finely chopped
       1/4 c  fresh parsley -- chopped
       1/4 c  cold water
         1 TB gelatin
         1 c  mayonnaise
       1/2 c  evaporated milk
       1/2 ts salt
       1/8 ts black pepper -- or white
   
   Cranberry layer: 1. Put into a small bowl the 1/4 cup
   cold water and sprinkle in 1 envelope gelatin. Let
   soften for 5 minutes. 2. Blend in large bowl 4 cups
   whole cranberry sauce (two 16-ounce cans), drained
   crushed pineapple and the walnuts. 3. Dissolve gelatin
   thoroughly by placing bowl in very hot water. When
   gelatin is dissolved, stir it and then blend into the
   cranberry mixture. Put mixture into a mold. You will
   need a 3-quart mold that has been lightly oiled for
   this recipe. Do not use olive oil. Chill mixture until
   slightly set.
   
   Chicken layer: 4. Repeat for gelatin as in first
   layer. Blend together the mayonnaise, evaporated milk,
   salt and pepper. Stir in the dissolved gelatin. Fold
   in the chicken, celery and parsley. 5. When first
   layer is slightly set (the consistency of unbeaten egg
   whites) turn the chicken mixture onto the cranberry
   layer. 6. Refrigerate until firm. Unmold onto chilled
   serving platter, decorated with curly lettuce if you
   prefer. Serve with additional mayonnaise.
   
   Recipe By     : Jo Anne Merrill
  
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