"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Molded Carrot/Pineapple Salad Recipe

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This recipe for Molded Carrot/Pineapple Salad, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marjory Pierce and Marian Jones
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg lemon jello
1 cup boiling water
1 up pineapple juice
1 TB sugar
1 TB cider vinegar
1/2 tsp salt
1 cup pineapple, drained
1 cup raw carrots, grated

Directions:
Directions:
Dissolve jello in hot water. Add pineapple juice, vinegar, and salt. Chill. When slightly thickened, add drained pineapple, and carrots. Pour into a mold or 9X13 dish and chill.

Personal Notes:
Personal Notes:
This a family favorite molded salad.

 

 

 

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