Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Apple-pecan salad filling for cranberry molds   Yield: 16 Servings   2 c Apples peeled/chopped      1 ts Lemon juice 1/2 c Celery thinly sliced      1 c Pecans coarsely chopped 1/4 c Mayonnaise      1/4 ts Salt 1/2 c Heavy cream  whipped 1. Combine apples lemon juice celery pecans mayonnaise and salt; stir to blend. Cover and refrigerate until about 1 hour before serving. Fold in whipping cream. Return salad to refrigerator until time to serve. 2. Makes sufficient salad to fill 2 6-cup cranberry molds with enough left over to surround mold with salad.