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
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