| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | California | Fruits, Salads | 8 | Tiny molds |
INGREDIENTS
| 2 | Lime-flavored gelatin | |
| 1 | c | Boiling water |
| 1 | c | Crushed pineapple |
| and its syrup | ||
| 1/2 | c | Thin-sliced coconut |
| 1/2 | c | Chopped walnut halves |
| OR- pecan halves |
INSTRUCTIONS
Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple Figs for an appetizing luncheon. For Pineapple Figs, place about 20 California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2 slices lemon, and 1 cup sugar. Bring to a boil, lower heat to simmer, cover and cook for 30 minutes. Chill before serving with Exotic Salad. EXOTIC SALAD: Stir gelatin into hot water and stir until dissolved. Add remaining ingredients. Place in individual molds. Chill. Turn out on salad greens, top with mayonnaise and sprinkling of coconut. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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