Yesterday just thinking about Thanksgiving feasting was turning my stomach. I so wanted to bring you this dish [a mold!!] in person. But my hostessing has to miss the mostess-ing part on this post and you must trust in this retro recipe from the Better Homes and Gardens Holiday Cook Book (c)'59.
1 package strawberry-flavored gelatin
1 cup hot water
1 10 1/2 or 11 ounce can (about 1 cup) frozen cranberry relish
1 13 1/2 or 14 ounce can (1 1/2 cups) crushed pineapple
1 package lemon-flavored gelatin
1 1/4 cups boiling water [and this is decidedly different than hot water how?]
2 cups tiny marshmallows [before mini became a bitty buzzword]
1 3 ounce package cream cheese, softened
1/2 cup mayonnaise or salad dressing
1/2 cup heavy cream, whipped
First layer: Dissolve strawberry-flavored gelatin in hot water. Add cranberry relish, dash salt. Pour in to 6 1/2-cup ring mold. chill till firm.
Second layer: Drain pineapple, reserving syrup. Dissolve lemon-flavored gelatin in boiling water; add marshmallows and stir till melted; add reserved syrup. Chill until partially set. Blend cream cheese, mayonnaise, dash salt; add to marshmallow mixture. Stir in pineapple (if mixture is thin, chill till it mounds slightly when spooned.) Fold in whipped cream. Pour over first layer; chill until firm. Unmold. Serves 10 to 12.
I've got a feeling that this will be more flavorful and as charming as a Knox beauty - and you won't need to leave your apron on as long because it looks to be a little less work, too. Whew. These citrus-y flavors help trump the bitter of the cranberry while turning out its sweet spot. Truth be told, it's the mayonnaise on the ingredient list that yucks me out, but what doesn't kill you makes you stronger, and when you're making your turkey-lurkey leftover sandwiches on Friday, you can hold the mayo and slather on some cranberry ring.
So add this to your marketing list before you dash off to the grocery to-day!