Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Env unflavored gelatin |
| 5 cups | Cranberry juice cocktail |
| 1 \N | Lemon ; juice of |
| 3 \N | Canned pineapple slices; cut in halves |
| 1 cup | Thinly sliced carrots |
| 1 cup | Whole kernel corn |
| 1 cup | Finely chopped celery |
| \N \N | Parsley sprigs |
| \N \N | Mayonnaise |
Workbasket Recipes Part I: Today's installment is from the November 1977 issue including for your culinary pleasure: Mix gelatin and 1 cup of cranberry juice in saucepan. Stir over low heat until gelatin is dissolved. Stir in remaining cranberry juice and lemon juice. Place pineapple in a design on bottom of a 2 quart mold. Carefully spoon about 1½ cups of gelatin mixture on top of slices. Chill until firm but still sticky. Chill remaining gelatin until syrupy. Fold in vegetables and spoon mixture into mold. Chill until firm. To unmold, dip mold into lukewarm water for a few seconds, tap to loosen and invert onto a serving platter. Garnish with parsley sprigs and serve with mayonnaise, thinned with a sweet vinegar. Serves 8 to 10. Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 2, 1997