Jellied Cranberry Turkey Leftovers


1 can (16 ounces) cranberry jelly
1 cup cold water
1 package (3 ounces) cranberry gelatin
dash of salt
1 envelope unflavored gelatin
1 cup cold water
1 cup mayonnaise
1/2 cup evaporated milk
1/2 teaspoon salt
3/4 cup chopped celery
2 cups chopped cooked turkey


Mix cranberry jelly and 1 cup water; bring to a boil. Add cranberry gelatin; stir to dissolve. Season with dash of salt, then chill until set in a lightly oiled 3-quart glass dish. Soften unflavored gelatin in 1 cup water in top of a double boiler, heating until dissolved. Add mayonnaise, milk, salt, and celery. Pour over set cranberry layer, add chopped turkey, and chill until set.


Makes 4 servings.

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