Yvonne B. Moore
This recipe makes 4 or 6 servings
1 pkg. cherry gelatin
1 C. hot water
1 can (1 lb?) whole cranberries
1/2 C. diced celery
1/4 C. chopped walnuts
1 C. sour cream
Dissolve gelatin in hot water. Let it chill until slightly thickened. Beat cranberry sauce until saucy. Stir into gelatin with celery and walnuts and fold in sour cream. Pour into 1-quart mold and chill until firm.
Maureen would substitute whole milk yoghurt for the sour cream.