Peach pickle salad

Yield: 6 servings

Measure Ingredient
8 \N Peaches, pickled; chopped
\N \N Water
3 ounces Gelatin, orange-flavored
⅓ cup Parsley, fresh; chopped
½ cup Celery; chopped
½ cup Pecans; chopped

Drain peaches and reserve liquid; add water to liquid to make 2 cups; heat until boiling. Pour liquid over gelatin and stir until dissolved. Chill until slightly thick. Add remaining ingredients.

Pour into a 5-cup mold or individual molds. Chill until firm.

SOURCE: Southern Living Magazine, June 1973. Typos by Nancy Coleman.

From: Nancy Coleman Date: 09-26-94

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