| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Fruits |
10 |
Servings |
INGREDIENTS
| 20 |
oz |
Pineapple, crushed |
| 1 |
c |
;Water |
| 6 |
oz |
Strawberry gelatin |
| 16 |
oz |
Whole cranberry sauce |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Lemon peel; grated |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Pecans; chopped |
INSTRUCTIONS
Drain pineapple; reserve liquid. Add liquid and water to gelatin in
saucepan, stir. Boil until gelatin dissolves; remove from heat. Blend in
cranberry sauce, lemon juice, grated peel and nutmeg. Chill until mixture
thickens slightly, then blend in sour cream. Fold in pineapple and pecans.
Pour into oiled mold and chill until firm, about 2-4 hours. Unmold onto
Serving plate. If desired, garnish with mint leaves and fresh cranberries.
Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On WED, 01
NOV 1995 134726 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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