| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
Chinese |
Appetizers, Ethnic, Salads |
6 |
Servings |
INGREDIENTS
| 1 |
|
11 oz. can mandarin oranges drained |
| 1 |
|
9 oz. can crushed pineapple drained |
| 1 |
|
3 oz. pkg. orange gelatin |
| 1 |
c |
Hot freshly brewed tea |
| 1 |
c |
Reserved fruit juices |
| 1 |
|
5 oz. can sliced water chestnuts, drained |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Whipped cream |
| 2 |
|
To 3 tablespoons freshly grated orange rind |
INSTRUCTIONS
SALAD
DRESSING
Drain oranges and pineapple, reserving juices. Set fruit aside.
Dissolve gelatin in tea. Add reserved fruit juices to which orange
juice has been added, if necessary, to make one cup. Chill until the
consistency of egg whites. Stir in reserved fruit and water
chestnuts. Pour mixture into a four-cup mold. Chill several hours.
Combine dressing ingredients. Unmold salad onto a bed of lettuce, and
serve with dressing. Yield: 6 to 8 Prep Time: 15 to 20 minutes
Chilling Time: several hours Typed in MMFormat by cjhartlin@msn.com
Source: Atlanta Cooknotes.
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 14, 1999
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