Show Weekly Recipes By SARAH ANNE SHERIDAN Your holiday meal will not be complete without a colorful colorful colorful color color- ful and tasty salad Cranberries Cranberries Cranberries ries and fruit salads always go well with turkey and ham These two salads are favorites at our home and are used often during cold winter months Cranberry Salad 1 can 20 crushed pineapple 1 lb Ib fresh cranberries 16 1 c c. c sugar 2 envelopes unflavored gelatin gelatin gelatin gel gel- atin 1 c. c chopped pecans Lettuce Drain juice from pineapple and add enough water to make one cup liquid Combine juice cranberries and sugar in saucepan saucepan saucepan sauce sauce- pan cover and cook until berries pop about 10 minutes minutes minutes min min- utes Add gelatin to hot cranberries cranberries cranberries cran cran- berries and stir until dissolved Cool add drained pineapple and nuts Refrigerate Serve on lettuce leaf This salad can be made a day ahead of ing Five Cup Salad 1 c. c sour cream 1 c. c small marshmallows 1 c. c flake coconut 1 c. c chunk pineapple drained 1 c. c mandrin oranges drained drain drain- ed 1 c. c cut green seedless grapes optional Lettuce Mix the above together and refrigerate until serving time Serve on a lettuce leaf cup |