CRUSHED PINEAPPLE CARROT MOLD
1 (18-20 oz.) can crushed pineapple
Water (as needed)
1 (3 oz.) package lemon flavored gelatin
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons lemon juice
1 cup finely grated carrots
1 cup heavy (whipping) cream
Drain crushed pineapple. Add enough water to pineapple syrup to make 1 1/2 cups. Heat; add gelatin and stir until dissolved. Stir in sugar, salt, and lemon juice. Chill until slightly thickened.
Fold in crushed pineapple and grated carrots. Whip cream stiff and fold into gelatin mixture. Pour into an 8-inch ring mold (1 1/2 quarts). Chill until firm.
VARIATION:
If desired, mold in individual molds. (It's best to make this salad a day ahead of serving so that it will be thoroughly set before unmolding.) Unmold and garnish with watercress.
Makes 8 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe pamphlet, A Medley of Salads, Libby, McNeill & Libby, 1950's
1 (18-20 oz.) can crushed pineapple
Water (as needed)
1 (3 oz.) package lemon flavored gelatin
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons lemon juice
1 cup finely grated carrots
1 cup heavy (whipping) cream
Drain crushed pineapple. Add enough water to pineapple syrup to make 1 1/2 cups. Heat; add gelatin and stir until dissolved. Stir in sugar, salt, and lemon juice. Chill until slightly thickened.
Fold in crushed pineapple and grated carrots. Whip cream stiff and fold into gelatin mixture. Pour into an 8-inch ring mold (1 1/2 quarts). Chill until firm.
VARIATION:
If desired, mold in individual molds. (It's best to make this salad a day ahead of serving so that it will be thoroughly set before unmolding.) Unmold and garnish with watercress.
Makes 8 servings
From: Faith's Collection at Recipelink.com
Source: Vintage recipe pamphlet, A Medley of Salads, Libby, McNeill & Libby, 1950's
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