| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
California |
Fruits, Salads |
8 |
Tiny molds |
INGREDIENTS
| 2 |
pk |
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
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”