| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
| 19 |
oz |
Can pineapple chunks |
| 1 1/2 |
c |
Pineapple juice |
| 3 |
pk |
Cherry jello |
| 1/2 |
c |
London cuvee superieur red |
| 1/2 |
ts |
Nutmeg |
| 16 |
oz |
Dark sweet cherries drained |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
Drain pineapple, reserving juice. Heat reserved juice, plus 1-1/2 cups
pineapple juice, to boiling. Dissolve 2 pkgs. Jello in juice. Add 1/2 cup
London Cuvee Superieur Red and 1/2 teaspoon ground nutmeg. Chill until
mixture thickens slightly. Fold in pineapple chunks, drained cherries and
1/2 cup chopped pecans. Pour into 1-1/2 quart mold. Chill until firm.
Unmold and serve on salad greens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””