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Show Salad Delights By LUCILLE STRINGHAM Gelatin and fruit salads can double for dessert or a salad. . They can be made ahead and add color variety to a meal. APRICOT MOLD 3 cups apricot nectar 1 6-oz. pkg. orange gelatin Vi cup lemon juice 1 cup crushed pineapple with juice 2 bananas diced HEAT NECTAR to boiling. Add the orange gelatin and stir to dissolve. Add the lemon juice. Add pineapple and bananas. bana-nas. Set in 9x9 dish. Serves 8-10. 8-10. LINE FRUIT GELATIN 1 3-oz. pkg. lime gelatin 2 cups hot water 2 large apples, shredded 2 medium carrots, shreddei1 DISSOLVE gelatin in hot water. Add shredded apples and carrots. Refrigerate until set. Cover with fluffy topping. FLUFFY TOPPING 6 Tbsp. sugar 2 Tbsp. cornstarch 1 egg. beaten 'A cup lemon juice V cup water MIX ALTOGETHER in a heavy saucepan and cook over low heat until thickened. Remove Re-move from heat and stir in 2 Tbsp. margarine or butter. Cool. Whip one envelope dessert de-ssert topping mix, according to instructions on package. Fold in cooked mixture. Spread on gelatin that is set. Sprinkle with 'A cup grated cheese or nuts if desired. |