CRANBERRY LOAF:

1 env. plain gelatin
1 c. crushed pineapple
1/4 c. cold water
1/2 c. nut meats
2 c. whole cranberry sauce
1 tbsp. lemon juice

TURKEY LAYER:

1 env. plain gelatin
3 tbsp. lemon juice
1/4 c. cold water
1 c. mayonnaise
1/2 c. diced celery
2 c. diced cooked turkey
1/2 c. turkey or chicken stock
2 tbsp. chopped parsley
3/4 tsp. salt

For cranberry layer, soften the gelatin in cold water and dissolved over boiling water. Add cranberry sauce, pineapple, nuts and lemon juice. Pour into a 10 x 6 x 1 1/2 inch pan and chill until firm.

For turkey layer, soften gelatin in cold water. Dissolve over hot water. Blend in mayonnaise, broth, lemon juice, salt, celery, parsley and cooked turkey. When almost ready to congeal, pour over cranberry layer and chill until firm. Serve on salad greens with mayonnaise. Makes 6 to 8 servings.