| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruit, Alads | 8 | servings | |
INGREDIENTS
| 1 | Pkg.; (6 oz.) lemon | |
| Flavored gelatin | ||
| 2 | c | Boiling water |
| 1/2 | c | Cold water |
| 1 | cn | Crushed pineapple; (8 1/4 oz.) |
| 1 | cn | Whole berry cranberry sauce; (16 oz.) chilled |
| 2 | Ripe Bosc pears; diced (Anjou pears | |
| May also be used) | ||
| 1/2 | c | Diced celery |
| 2/3 | c | Mayonnaise |
| 3 | tb | Honey |
| 1 | tb | Lemon juice |
| 1/2 | ts | Grated lemon peel |
INSTRUCTIONS
HONEY MAYONNAISE Dissolve gelatin in boiling water. Add cold water and undrained pineapple. Chill until partly set. Add cranberry sauce, pears and celery. Pour into 8-cup mold. Chill until firm. Unmold and serve with Honey Mayonnaise. Honey Mayonnaise: Combine all ingredients and blend thoroughly. Makes approx.1 cup. Always be sure to use ripe pears. Per serving: 176 Calories (kcal); 16g Total Fat; (74% calories from fat); trace Protein; 12g Carbohydrate; 6mg Cholesterol; 114mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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