Nancy’s Raspberry Congealed Salad

1 can (8 ounces) crushed pineapple

1 package (10 ounces) frozen unsweetened

raspberries, thawed

1 package (3 ounces) raspberry gelatin

1 cup applesauce

¼ cup coarsely chopped pecans

Mayonnaise, optional

Nancy used mint leaves to decorate!

Drain pineapple and raspberries, reserving juices.

Place fruit in a large bowl: set aside.

Add enough water to the juice to measure 1 cup.

Pour into a saucepan; bring to a boil. Remove from

the heat; stir in gelatin until dissolved. Pour

over fruit mixture. Add the applesauce and pecans.

Pour into a 1-quart bowl. Chill until set.

Spoon into individual dessert dishes: top with a

Dollop of mayonnaise if desired

Yield: 6 servings.

Nancy’s Sugared Walnuts

1 and ½ cup granulated sugar

¼ cup honey or light corn syrup

½ cup water

3 cups walnut halves

1 teaspoon vanilla

Optional ½ teaspoon cinnamon

Boil to soft ball stage using candy thermometer. At this point add

1 teaspoon vanilla and 3 cups walnut halves. Stir until mixture starts to turn white and

Coat the nuts. Turn out onto waxed paper and separate with two forks and allow

to cool. Store the sugared walnut’s in an airtight container like a quart jar or Tupperware etc, as the candy will dry out.