Try this Cranberry Pecan Mold recipe, or contribute your own.
Suggest a better descriptionDissolve gelatin in hot water; chill until consistency of egg white. Remove from refrigerator and add broken up cranberry sauce, celery and nuts; fold in sour cream. Pour into a 4-cup mold that has been sprayed with vegetable spray; chill until firm. Unmold on a bed of letuce to serve. NOTES : Creative Cooking with Pecans Posted to recipelu-digest Volume 01 Number 377 by "lbrandau"
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Serving Size: 1 Serving (553g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 337 | ||
Calories from Fat: 307 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.1g | 45 % | |
Saturated Fat 19.9g | 99 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 89.7mg | 28 % | |
Sodium 168.9mg | 6 % | |
Potassium 312.4mg | 8 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.3g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 337
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