| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Congealed |
15 |
Servings |
INGREDIENTS
| 2 |
|
Jello peach or apricot |
| 2 |
c |
Boiling water |
| 1 |
c |
Rose wine; chilled |
| 3/4 |
c |
Water; cold |
| 10 |
oz |
Strawberries; undrained |
| 8 |
oz |
Pineapple; undrained |
| 1 |
c |
Sour cream |
| 2 |
tb |
Brown sugar |
| 2 |
tb |
Coconut |
|
|
Lettuce |
INSTRUCTIONS
Combine gelatin and boiling water in a large bowl, stir 2 minutes or until
gelatin dissolves. Add wine and cold water; chill until the consistency of
unbeaten egg white.
Stir in strawberries, pineapple; pour into a lightly greased 6 cup mold.
Cover and chill 8 hours Combine sour cream and brown sugar; spoon into a
serving dish. Sprinkle with toasted coconut. Unmold salad onto lettuce
leaves; serve with sour cream mixture. Additional Note: Instead of cold
water use juice or necter.
Serving Ideas : Xmas 94 with a few black walnuts. Didn't like banana.
NOTES : Rose wine and sliced strawberries add the festive ruby color to
this congealed version of a holiday favorite.
Recipe by: Terry Pogue/tpogue@idsonline.com
Posted to recipelu-digest Volume 01 Number 287 by Terry Pogue
<tpogue@idsonline.com> on Nov 22, 1997
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