"The belly rules the mind."--Spanish Proverb

Sunset Salad Recipe

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This recipe for Sunset Salad, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kaye Thompson
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package. (3 oz.) Jell-O Lemon or Orange Pineapple Gelatin
teaspoon salt
1 cups boiling water
1 can (8 oz.) crushed pineapple or pineapple tidbits
1 Tbsp. lemon juice or white vinegar
1 cup coarsely grated carrots
1/3 cup chopped pecans (optional)

Directions:
Directions:
Dissolve Jell-O and salt in boiling water. Add undrained pineapple and lemon juice. Chill until very thick. Then fold in carrots and pecans. Pour into individual molds or a 1-quart. mold. Chill until firm. Unmold. Garnish with additional pineapple, if desired. Makes about 3 cups or 6 side salads.

 

 

 

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