| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
Gelatin,lemon-flavored (3oz) |
| 1 1/4 |
c |
Water,boiling |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Mayonnaise |
| 1 |
tb |
Sugar |
| 1 |
tb |
Lemon juice |
| 2 |
c |
Apples,tart,peeled/chopped |
| 1 1/4 |
c |
Pecans,chopped |
| 1 |
pk |
Gelatin,orange-flavored (8oz |
| 1 |
c |
Water,boiling |
| 3/4 |
c |
Apple juice,canned |
INSTRUCTIONS
1. Dissolve lemon gelatin in 1-1/4 cups boiling water; cool slightly.
Combine sour cream, mayonnaise, sugar, and lemon juice. Blend mixture into
lemon gelatin. Chill until slightly thickened, about 1 hour - and fold in
apples and pecans.
2. Meanwhile, dissolve orange gelatin in 1 cup boiling water. Add apple
juice. Pour 2/3 cup of liquid into a 6-cup ring mold. Chill until set but
not firm, about 30 minutes. Chill remaining orange gelatin mixture until
slightly thickened.
3. Spoon lemon gelatin mixture over orange gelatin in mold and top with
remaining orange gelatin. Chill until firm - at least 4 hours but overnight
if possible to insure a very firm salad and one that will unmold easily.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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