2 pkg. (3 oz.) each Jello orange gelatin
1 1/2 c. boiling water
2 tsp. grated orange rind
1 can (16 oz.) jellied cranberry sauce
1 can (8 oz.) crushed pineapple (drained)
1/2 c. diced celery

Method: Dissolve gelatin in boiling water, add orange rind and cranberry sauce. Chill until thickened, stir in pineapple and celery. Pour into 1 1/2 quart mold. Chill until firm 3 to 4 hours. Unmold on crisp salad greens.