| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
6 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatin |
| 1/4 |
c |
Cold water |
| 3/4 |
c |
Boiling water |
| 1 |
c |
Sugar |
| 1/2 |
c |
Cider vinegar |
| 1 |
tb |
Tarragon-flavored vinegar |
| 1 |
c |
Sweet pickle relish |
| 1 |
cn |
(8.5-oz) crushed pineapple; drained |
| 1/2 |
c |
Finely chopped pecans |
|
|
Ripe stuffed olives |
INSTRUCTIONS
Sprinkle gelatin in cold water. Add to boiling water and stir until
dissolved. Add sugar and vinegars, and set aside to cool. When gelatin
begins to thicken, add relish, drained pineapple, and nuts. Pour into
lightly oiled 8-cup mold and chill until firm. Garnish with ripe stuffed
olives. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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