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Country Kitchen
November 1, 2009 Previous Recipe | Next Recipe
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CORNBREAD DRESSING
CHOCOLATE PEANUT BUTTER SILK PIE
CRANBERRY SALAD
OVEN POT ROAST
PEANUT BUTTER FUDGE
PRALINE STRIPS
IRRESISTIBLE PEANUT BUTTER COOKIES
TACO SOUP
BROCCOLI SALAD
MY MOTHER’S EGG CUSTARD
SPOON ROLLS
PIMIENTO CHEESE
CRANBERRY SALAD

2 (3-ounce) boxes cranberry gelatin
1 (20-ounce) can crushed pineapple in heavy syrup
1 (16-ounce) can jellied cranberry sauce
1 (8-ounce) ginger ale
1 (12-ounce) container non-dairy whipped topping
1/2 cup pecans or peanuts

Drain the pineapple into a measuring cup, adding water if needed to bring liquid to 1 cup. Add the pineapple juice to the gelatin in a sauce pan. Let mixture come to a boil on the stove; stir to make sure gelatin is dissolved. Set aside.
Add crushed pineapple and cranberry sauce and mix well. Combine both mixtures and stir in the ginger ale. Pour into a 9x13 baking dish and chill for 3 hours or overnight. After the mixture gels, spread on whipped topping and sprinkle with pecans or peanuts.






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