Thursday, December 17, 2009

Recipe: Carousel Salad.

1 can of fruit cocktail
2 pkgs of lemon gelatine
2 cups of boiling water
3 tablespoons cider vinegar
1 cup finely shredded cabbage of celery
1 cup finely shredded carrots

Drain and chill fruit cocktail. Save syrup. Dissolve gelatine in hot water. Add syrup and vinegar. Chill until syrupy. In a 9-inch ring mould, put 1/4 cup portions of the vegetables, alternating cabbage and carrots. Carefully pour in gelatin and chill for 4 hours. At serving time, unmould on lettuce. Spoon fruit cocktail around mould and in center. Serves 6.

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