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Title: Molded Carrot Raisin Salad Categories: None Yield: 1 Servings 1 c Crushed pineapple and juice Water 1 pk Orange jelly powder 1 c Cold undiluted Carnation 2% -evaporated milk 1 c Finely-shredded carrot 1/2 c Chopped raisins Drain pineapple well. Reserve liquid; set pineapple aside. Add water to reserved liquid to make 2/3 cup. Combine jelly powder and pineapple juice mixture in small saucepan. Cook and stir over low heat until gelatin is dissolved. Cool until almost set. Beat at high speed until frothy. Gradually beat in cold e. milk; continue beating until mixture is light and airy, about 4 to 5 minutes. Fold in pineapple, carrots and raisins. Turn into 6-cup mold. Chill until set. Unmold and garnish. Makes 1 6-cup mold. Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod |