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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Drain pineapple, reserving both juice and pineapple.
Mix gelatin, sugar, and salt in a small saucepan; stir in reserved juice
from pineapple and 1/2 cup water. Heat slowly, stirring constantly, until
gelatin is dissolved; stir in orange juice and vinegar; pour into a large
bowl. Refrigerate until mixture is as thick as unbeaten egg white, about 1
hour.
Stir carrots and reserved pineapple into thickened gelatin mixture. Pour
into a 6-cup mold or 8X8X2 inch pan. Refrigerate about 4 hours, or until
set.
While gelatin mixture is thickening, combine sour cream, orange rind,
and honey in a small bowl. Beat until smooth; chill.
Serve salad with sour cram dressing.
| Ingredients:
20 Ounce(s) Crushed Pineapple in Juice
2 Envelopes Unflavored Gelatin
1/4 Cup(s) Sugar
1/2 Teaspoon(s) Salt
1/2 Cup(s) Water
1 Cup(s) Orange Juice
1/4 Cup(s) Vinegar
1 1/2 Cup(s) Shredded Carrots
1 Cup(s) Dairy Sour Cream
1 Teaspoon(s) Orange Rind
2 Tablespoon(s) Honey |
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