Name: Pineapple and Angelica Molds
Ingredients: 1 c Sugar; 2 Envelopes unflavored gelatin; 1 1/2 c Water; 2/3 c Pineapple juice; 1 c Cold water; 2/3 c Dry white wine; 1 cn Pineapple chunks, drained; 1 bn Angelica or mint leaves; 1 c Farmer cheese

This modern practice has tended to promote false assurance… We all know so many who 'know' they are Christians, because they were baptized as infants or as adults for that matter. The same is true of countless people who have 'walked the aisle.' They were assured that if they would 'come forward' and 'make a decision' they could be saved. They came, and there some well-intentioned personal worker convinced them that because they came and answered 'yes' to the various questions and then prayed 'the sinner's prayer' that now they are saved and no one should ever make them doubt it! Then they left. And they went back to the same old life they had. They made no real public profession of Christ, but because they did as they were instructed they 'know' they are safe. This is a needless problem which we have created.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	8	Servings

INGREDIENTS

1	c	Sugar
2		Envelopes unflavored gelatin
1 1/2	c	Water
2/3	c	Pineapple juice
1	c	Cold water
2/3	c	Dry white wine
1	cn	Pineapple chunks, drained
1	bn	Angelica or mint leaves
1	c	Farmer cheese

INSTRUCTIONS

In medium saucepan, combine sugar and gelatin.  Mix well. Stir in 1 1/2
cups water and pineapple juice. Stir over medium heat until gelatin
dissolves and mixture almost boils. Remove from heat. Stir in 1 cup cold
water and wine.  Refrigerate, stirring occasionally, until the thickness of
unbeaten egg whites, about 1 to 1 1/2 hours.
Assemble:  Spoon a thin layer of gelatin in bottom of 8 6-ounce individual
molds.  Dip pineapple chunks and herb leaves in bowl of gelatin to coat,
then arrange attractively in molds. Carefully spoon remaining gelatin over
fruit and leaves until molds are almost full. Cover and refrigerate 4 hours
to set.
Serve:  Unmold gelatin on serving plates.  Serve with farmer cheese.
Source:  Victoria Magazine, March 1995, created by Sally Hall from her herb
garden in Cheshire, England.
MM formatted by Char Submitted By FEMINA@DELPHI.COM On SAT, 25 FEB 95
230028    GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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