Carol's Frosty Pineapple Salad

1 3-ounce box lime gelatin

1 cup hot water

1 cup pineapple juice from drained pineapple (add water if necessary to equal 1 cup)

1 cup whipped cream,

1 cup crushed pineapple, drained

3/4 cup diced or shredded cheddar or American cheese

3/4 cup chopped walnuts (toasted or untoasted)

Dissolve gelatin in hot water. Add pineapple juice/water combination and chill until partially thickened, about the consistency of egg whites. Fold in whipped cream, drained pineapple, cheese, and nuts.

Spray 6-cup mold lightly with vegetable oil spray. Pour gelatin mixture into mold and chill thoroughly, at least 24 hours.

To unmold, run edge of butter knife around inside edge of mold. Dip mold into very warm water for about 30 seconds. Remove from water and place plate or platter on top of mold. Invert mold onto plate. (Dip in warm water again if salad doesn't release from mold.)

Cover salad lightly with plastic wrap and refrigerate until serving. Makes about 8 servings.

Carol Aronis

Mushroom & Lentil Nut Loaf with Cranberry Sauce

2/3 cup red lentils*

3 slices whole-grain bread

2 cups nuts (pecans, walnuts or almonds)

1 large carrot, peeled and roughly chopped

1 large red onion, quartered

1 clove garlic, or to taste

3 ribs celery, roughly chopped

6 ounces crimini or button mushrooms

1/4 cup olive or peanut oil

1 cup diced tomatoes, well drained

1 tablespoon ketchup

2 tablespoons tomato paste

6 tablespoons fresh herbs (parsley, basil or thyme), minced

1 egg, lightly beaten

Fresh ground black pepper, to taste

Salt, to taste

Preheat oven to 375 degrees. Spray 6-cup loaf pan with vegetable cooking spray. Line pan with parchment paper.

Place lentils in small bowl and cover with cold water. Cut bread into squares. Place bread squares in food processor bowl and pulse for 10 seconds to make breadcrumbs. Remove breadcrumbs from processor and set aside.

Place nuts, carrot, red onion, garlic, celery and mushrooms in processor bowl and pulse until roughly chopped.

Heat oil in large skillet over medium high heat. Add nut and mushroom mixture and cook 4 to 5 minutes, stirring occasionally until softened slightly. Stir in tomatoes, breadcrumbs, ketchup and tomato paste and cook 1 to 2 minutes. Remove from heat and add herbs. Season to taste with salt and pepper.

Drain lentils and add to warm mixture. Spoon mixture into prepared loaf pan and smooth top. Bake 1 hour, until golden brown on top.

Leave nut loaf to stand in pan 10 minutes before turning out. Peel off lining paper and cut into slices. Serve with warm Cranberry-Onion Red Wine Sauce. Makes 8 servings.

*Red lentils are available at Wild Oats and other specialty groceries. If you can't find red lentils, substitute an equal amount of green or brown lentils. But you'll need to simmer them in water, uncovered, until tender, 20 to 30 minutes. Drain the lentils and proceed as directed in recipe.

Cranberry-Onion Red Wine Sauce

2 tablespoons olive oil

2 red onions, sliced

1/2 teaspoon crushed red pepper flakes (or to taste)

1 clove garlic, crushed

6 ounces fresh cranberries

1/2 cup sugar, or more to taste

1 cup red wine

1 tablespoon tamari sauce or low-sodium soy sauce

Heat oil in a skillet and cook onions, red pepper flakes, garlic and cranberries for 15 minutes, stirring occasionally, until cranberries pop.

Stir in sugar and wine and cook 20 minutes over a low heat, until most of liquid has been absorbed. Stir in tamari sauce. Season to taste with salt and pepper. Makes 2 cups

Adapted from www.vegetarian.about.com

Brined Turkey

To make your fresh turkey more moist, dissolve 4 cups kosher salt (or 2 cups table salt) in 2 gallons water. Submerge 15 to 25 pound turkey in brine solution and allow to soak 4 to 6 hours. Drain and rinse turkey thoroughly before roasting.

Note: For an overnight brining, dissolve 2 cups kosher salt or 1 cup table salt in 2 gallons water. Submerge turkey and allow to soak overnight or up to 18 hours. Drain and rinse before roasting.

Note: Since most have already been treated with a salt solution, do not brine previously frozen turkeys.