Yield: 8 servings
Measure | Ingredient |
---|---|
3 ounces | Lemon gelatin |
¾ teaspoon | Salt |
1 dash | Cayenne pepper |
1 tablespoon | Vinegar |
1½ cup | Crushed pineapple -- |
\N \N | Drained |
1 cup | Carrots -- shredded |
⅓ cup | Pecans -- chopped |
\N \N | Lettuce |
1. Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water, salt, cayenne and a scant tablespoon of vinegar. Refrigerate until partially set. 2. Add crushed pineapple which has been well-drained, grated carrots and chopped pecans. Blend well. 3. Refrigerate at least 3 hours until firmly set. Cut into squares and serve on lettuce leaves.
Recipe By : Jo Anne Merrill