Remember the beautiful and tasty gelatin salad molds? This old recipe makes a good one!
1 pkg (6-oz) orange-flavored gelatin
2 cups very hot water
1 cup thick sour cream
1 can (1 2/3 cups) crushed pineapple (do not drain)
2 cups grated carrots
1/2 cup chopped walnuts
Lightly oil a salad mold with vegetable oil (not olive oil).
Pour the very hot water over the gelatin in a bowl and stir until the gelatin is completely dissolved.
Gradually add gelatin mixture to sour cream, stirring until well blended. Chill until mixture begins to gel (becomes slightly thicker).
Stir in pineapple, carrots, and nuts. Turn into the mold and chill until firm, about 4 hours.
Unmold onto a bed of salad greens on a chilled serving platter.
Serves 8 to 10.
2 cups very hot water
1 cup thick sour cream
1 can (1 2/3 cups) crushed pineapple (do not drain)
2 cups grated carrots
1/2 cup chopped walnuts
Lightly oil a salad mold with vegetable oil (not olive oil).
Pour the very hot water over the gelatin in a bowl and stir until the gelatin is completely dissolved.
Gradually add gelatin mixture to sour cream, stirring until well blended. Chill until mixture begins to gel (becomes slightly thicker).
Stir in pineapple, carrots, and nuts. Turn into the mold and chill until firm, about 4 hours.
Unmold onto a bed of salad greens on a chilled serving platter.
Serves 8 to 10.
file photo of beautiful copper molds
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