Recipe of the Month

Arlene Harrier's Cranberry Salad

Ingredients
2 pkg (sm) or 1 pkg (lg) Raspberry Jello

2 C boiling was

1 C port wine

1 # 2 can of crushed pineapple (drained)

1 C chopped walnuts

1 C chopped celery

1 C whole cranberry sauce

Directions

Dissolve jello in boiling water. Stir in wine, nuts, celery, drained pineapple and cranberry. Allow to set in fridge for two hours. Stir and pour into large mold or  9x13 pan and allow to finish setting in the refrigerator