| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Unflavored gelatin |
| 1 |
pk |
(3-oz) lemon Jello |
| 1 |
pk |
(3-oz) orange Jello |
| 1 |
c |
Boiling water |
| 1 |
ts |
Ground ginger |
| 1 |
cn |
(small) crushed pineapple |
| 1/2 |
c |
Chopped pecans |
| 1/2 |
c |
Diced celery |
| 1 |
cn |
(large) spiced peaches |
| 3/4 |
c |
Salad oil |
| 1/3 |
c |
Catsup |
| 1/4 |
c |
Wine vinegar |
| 2 |
tb |
Sugar |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Minced onion or juice |
INSTRUCTIONS
ROSE DRESSING
Chop or mash spiced peaches, reserving liquid. Dissolve unflavored gelatin
in a little peach juice. Add lemon & orange jello to boiling water,
stirring until dissolved. Add unflavored gelatin & balance of peach juice.
Add ginger, pineapple, pecans, celery & peaches. Combine & congeal. May be
served alone or on lettuce leaves surrounded by slices of avacado & fresh
grapefruit sections. For a complete luncheon, serve spiced peach salad with
slices of baked ham & cheese & top with Rose Dressing: Beat all dressing
ingredients until smooth & chill before serving.
MRS WILLIAM A (IRIS) WALKER, JR.
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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