2 env. gelatin
3 1/2 c. chicken or turkey broth
2 tbsp. fresh lemon juice
1/4 tsp. salt
1/2 tsp. poultry seasoning
1 c. mayonnaise
2 oranges, peeled and cut into bite size pieces
3 c. chicken or turkey
1/2 c. thin sliced celery
1/2 c. chopped pecans

Sprinkle gelatin over chicken broth. Add lemon juice, salt, and poultry seasoning. Stir over medium fire until dissolved. Cool and add mayonnaise (beat in with wire whip). Add orange pieces, chicken, celery, and pecans. Refrigerate until consistency of unbeaten egg whites.

CRANBERRY MOLD:

1 (8 1/4 oz.) can crushed pineapple, drained (save juice)
1 env. gelatin
1 c. orange juice
1 (1 lb.) can whole cranberry sauce
2 tsp. grated orange peel

Drain pineapple reserving juice. Sprinkle gelatin over top of juice and let soften 10 minutes. Heat until dissolved; add cranberries, orange juice, grated orange peel and pineapple. Pour into 3 quart mold until set, but not completely firm.

Ladle chicken mixture on top. Chill until set, preferably overnight. Unmold on bed of lettuce, or ham or beef slices. Serves 12. (I like to put white grapes in the chicken mold.)

Double amount of chicken to serve 18.