1 pkg. lemon jello
1 1/2 c. boiling water
juice of 1/2 lemon
1/2 c. crushed pineapple, drained
3/4 c. celery, cut in small pieces
1 c. broken walnuts
1 c. halved grapes (red)
1 can whole cranberry sauce
1/4 tsp. salt
1/2 tsp. vanilla

Make jello with lemon juice. Start jelling and then add other ingredients. Put in square 8-inch Pyrex or glass dish. A doubled recipe fits perfectly in a 9 x 13 dish. Lasts well for several days in refrigerator.