Taken from "The Thatched Kitchen Harvest & Holiday Cookbook" 1972.
Seafoam Salad
1 can Dole crushed pineapple
1 package lime gelatin
1 cup water
1/2 tsp. seasoned salt
1/2 tsp. dill weed
1/2 c. dry vermouth
2 c. dairy sour cream
Crisp salad greens
Drain pineapple well reserving all syrup. Add syrup to gelatin in a 2-quart sauce pan. Stir in water, seasoned salt and dill weed. Heat mixture to boiling, stirring constantly to dissolve gelatin. Remove from heat. Stir in vermouth. Chill until mixture reaches consistency of unbeaten egg white. Blend in sour cream. Fold in pineapple. Pour into a 1 1/2-quart ring mold. Chill firm. Unmold onto crisp salad greens to serve. Makes 6-8 servings.
No comments:
Post a Comment