CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
8 |
Servings |
INGREDIENTS
1 |
pk |
Lemon Jello |
1 |
c |
Boiling water |
1 |
c |
Canned pineapple juice |
1 |
tb |
Vinegar |
1/2 |
ts |
Salt |
1 |
c |
Crushed pineapple; drained |
1 |
c |
Grated raw carrot |
1/3 |
c |
Finely chopped pecans |
INSTRUCTIONS
Dissolve jello in boiling water; add pineapple juice; chill. When slightly
thickened, add remaining ingredients. Turn into individual molds. Chill
until firm. Serve on lettuce topped with mayonnaise.
MRS A.D. (DOROTHY) DUGAN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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