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SEASONAL SALAD - RUBY RED ASPIC | |
1 (12 oz.) can cocktail vegetable juice 1/2 c. water Heat above to boiling. Pour over: 1 (6 oz.) orange Jello Add: 1 can whole cranberry sauce 2 tbsp. vinegar 1/4 tsp. allspice Pour into mold. Chill. Serve with sour cram or your own choice of dressing. |
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