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1 large can crushed pineapple 1 (3 oz.) pkg. lemon or orange Jell-O 1 c. hot water 1 1/2 c. carrots, grated 2 stalks celery, finely chopped 3/4 c. chopped pecans Drain pineapple; reserve juice. Dissolve Jell-O in hot water. Add water to reserved pineapple juice to make 1 cup; add to Jell-O. Chill until slightly thickened. Add remaining ingredients. Pour into mold and chill until firm. Unmold on crisp lettuce; serve with mayonnaise. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |