| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Appetizers, Microwave | 8 | Servings | |
INGREDIENTS
| 3 | oz | Package lime gelatin |
| 3/4 | c | Water |
| Ice cubes | ||
| 1 | md | Cucumber, washed and sliced thinly |
| 6 | oz | Can frozen cranberry juice |
| 3/4 | c | Water |
| 1 | tb | Unflavored gelatine |
| 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1 | c | Shredded green cabbage |
INSTRUCTIONS
1. Place lime gelatin and 3/4 cup water in a 1-quart, heat- resistant non-metallic measuring cup. 2. Heat, uncovered, in Microwave Oven 2 minutes or until mixture boils. 3. Add enough ice cubes to bring liquid level up to 2 cups. Stir until most of the ice cubes are melted and mixture is consistency of unbeaten egg whites (level of lime mixture should be 1 1/2 cups-add enough water, if necessary, to get that measurement). 4. Pour lime gelatin into 3 cup mold. Place sliced cucumbers in gelatin. 5. Chill until almost set. 6. Soften unflavored gelatine in 1/2 cup water. 7. Place 3/4 cup water and frozen cranberry juice into a 1-quart heat-resistant, non-metallic measuring cup. Heat, uncovered in Microwave Oven 1 minute or until juice has melted. 8. Stir in unflavored gelatine mixture, 1/2 teaspoon salt and 1 cup shredded cabbage. 9. Chill in refrigerator until consistency of unbeaten egg whites. 10. Pour cranberry mixture on top of lime mixture. 11. Chill 3 hours or overnight until set. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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