| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
16 |
Servings |
INGREDIENTS
| 1 |
pk |
Gelatin,unflavored |
|
|
Water |
| 1 |
pk |
Gelatin,cherry(6oz) |
| 1 |
pk |
Gelatin,lemon/lime(6oz) |
| 12 |
oz |
Cranberries,fresh/frozen |
| 2 |
|
Celery stalks,medium |
| 1 |
cn |
Pineapple chunks,drain(17oz) |
| 1 |
c |
Sugar |
INSTRUCTIONS
1. In 4-quart saucepan, evenly sprinkle unflavored gelatin over 2 cups
water; let stand 1 minute to soften gelatin slightly. Cook over medium
heat, stirring frequently, until gelatin completely dissolves. Remove
saucepan from heat; stir in cherry and lemon/lime flavor gelatin until they
completely dissolve. Stir in 3 cups cold water. Refrigerate until mixture
mounds slightly when dropped from a spoon, about 1 hour.
2. Meanwhile, coarsely chop cranberries and mince celery; place in
medium-sized bowl. Add drained pineapple and sugar, stirring until sugar
completely dissolves.
3. Fold fruit mixture into thickened gelatin. Pour into 10" Bundt pan or
12-cup mold. Cover and refrigerate until set, at least 3 hours.
4. To serve, carefully unmold gelatin onto chilled platter.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”