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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma's Congealed Carrots Salad Recipe

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This recipe for Grandma's Congealed Carrots Salad is from The Bedford Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg lemon jello
1 cup grated carrots
1 small can pineapple
1 cup chopped pecans
1 TBSP vinegar
Directions:
Directions:
Dissolve jello in 1 cup hot water. Add all ingredients.Pour into mold, refrigerate until congealed. Serve on lettuce

 

 

 

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