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Show This Week's RECIPE . . . For a brightly colored holiday holi-day salad and one with a twang, try the following Lime and Gin-Igerale Gin-Igerale Salad. Lime and Gingerale Salad 1 pkg. lime jello 1 cup boiling water ' 1 cup gingerale 1 small can crushed pineapple 1 small bottle marachina cherries. cher-ries. 3 tablespoons pecans Dissolve jello in boiling water. Add gingerale and set in refrigerator refrig-erator until jello begins to thicken. thick-en. Add remaining ingredients and place in refrigerator until set. To serve, top with salad dressing dress-ing mixed with whipped cream, and for color place a marachino cherry on top. Sprinkle with nutmeg. Serves six. |