Cape Cod Cranberry Salad
(about 9 oz) pineapple tidbits
1 pkg (3 oz) cherry gelatin
1 lb can jellied cranberry sauce
1/4 c lemon juice
1 (8 oz) carton cottage cheese
1/2 c thinly sliced celery
1/2 c chopped walnuts
Drain syrup from pineapple into a measuring cup; add water to make one cup. Heat
to boiling; stir into gelatin in in a medium size bowl until gelatin dissolves.
Beat in cranberry sauce and lemon juice. Chill 45 minutes or
until slightly thickened. Stir in pineapple, cottage cheese, celery and nuts;
spoon into a 6 c mold. Chill till firm.
Unmold and place on Romaine leaves. Serve plain or with