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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crushed Pineapple and Carrot Mold Recipe

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This recipe for Crushed Pineapple and Carrot Mold is from The Intelligencer Cookbook Recipes, 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:
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Ingredients:  
Ingredients:  
See below.
Directions:
Directions:
Drain one 20 oz can crushed pineapple. Add enough water to pineapple syrup to make 1 1/2 c. Heat to a boil. Add 1 pkg lemon gelatin and stir until dissolved. Add 1/2 c sugar, 1/4 tsp salt and 2 tbsp. lemon juice. Chill until slightly thickened. Add pineapple and 1 c finely grated carrots. Whip 1/2 pint whipping cream stiff and fold into gelatin. Pour into 8" ring mold (1 1/2 qt) and chill until firm. For easy unmolding make salad a day ahead of serving so it will be thoroughly set.

 

 

 

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