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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

Lemon Carrot Jello Recipe

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This recipe for Lemon Carrot Jello is from 50 Years of Slade Family Cooking, 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 large package lemon Jello
1 20 oz. can crushed pineapple
1 - 2 shredded carrots
Directions:
Directions:
Drain crushed pineapple. Make lemon Jello according to package directions -- you can use the pineapple juice in place of cold water. Add pineapple and shredded carrots. Chill. Makes a colorful dish.
Personal Notes:
Personal Notes:
Mom made this Jello combination for dinner all the time -- I guess we were saved from the green Jello and carrots combination that Utah is so well known for.

 

 

 

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