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1
Prepare gelatin with 2 cups boiling water.
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2
Dissolve completely.
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3
Add cranberry sauce and ginger.
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4
In the refrigerator let gelatin reach a soft set (about 1 hour).
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5
Fold in grapes, nuts, celery, apples, and liquid from oranges.
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6
Spray mold with vegetable spray to prevent sticking.
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7
Place drained oranges in bottom of mold.
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8
Pour gelatin mixture over oranges and refrigerate until firm.
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9
Un-mold after firmly set.
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10
Serve with sauce on side.
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11
A layer of cream cheese may be added on top of the oranges.
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12
Mini marshmallows mixed in are a treat for the kiddies.
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13
Mix flour and salt in a bowl.
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14
Remove 1/3 cup of the mixture and set aside.
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15
Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside.
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16
Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste.
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17
Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much.
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18
Roll out dough, and then roll onto pin to transfer to pie tin.
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19
Fill with preferred pumpkin pie or other pie filling.
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20
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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21
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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22
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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23
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
