| 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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