Pat Svedeman's Cranberry Salad

4 cups fresh cranberries

1 cup pineapple juice

Cook until skins pop

Add 1 cup sugar (or less)

Dissolve 1 pkg. raspberry Jello in 1 cup hot water. Add 1 large can pineapple chunks and 1 cup chopped pecans. Chill till syrupy and add cooled cranberry mixture. Pour into greased 9x13 pan.

This is the only congealed salad John has ever liked, but he likes everything Pat cooks.

Now, for a recipe that John does not like, but I think it's great to have on hand. Helen Corbitt was executive chef of the Zodiac Room at Nieman Marcus when we came to Dallas and a meal there was a culinary treat in the vast wasteland of chicken fried steak. She served this dressing over fresh fruit salad, but if you like a sweet cole slaw, try it on red cabbage with grapes or chopped apples.