Recipe: WINE JELLO SALAD

WINE JELLO SALAD

3 envelopes unflavored gelatin
1/3 cup sugar
2 cups water
2 Tablespoons lemon juice
1 bottle Ros
1 cup green grapes
1 cup strawberries

Combine gelatin and sugar in small saucepan.
Stir in 1 cup water.
Heat and stir over low heat until gelatin is dissolved.
Remove from heat, stir in remaining water and lemon juice.
Pour into large bowl, add wine and chill until partially set, about 1 hour.
Fold in fruit.
ROSE CHAMPAGNE MOLD SALAD3 small pkg. lime jello
1 cup hot water
21/4 cups champagne or natural white wine
31/2 cups white seedless grapes
4 to 8 rosebuds (small to medium in size ), rinsed and dry
1 cup fresh mint leaves (optional)

Refrigerate a clean dry mold until ready to fill.
Mix jello and hot water until jello is dissolved; add champagne.
Chill until slightly thicken (egg white consistency).
Pour 1/2 cup mixture into mold.
Arrange four rosebuds, inverted, in mold.
Chill until firm.
Combine grapes, 2 cups jello mixture and rosebuds.
Carefully pour onto other mixture and rosebuds.
(Don't disturb rosebuds in the mold.)
Let this set a few minutes, then add the rest of the jello mixture.
Chill until firm.
Unmold on bed of mint leaves (optional).
Fill center with 1/2 grapes.
Note: Four rosebuds added to mixture can be omitted.