Cooking for Daily Living
Soups, Salads and Dressings
Carrot-Pineapple Mold

1 - 3 oz. pkg. orange-pineapple gelatin
1 - 8 oz. can crushed pineapple
1 large carrot, grated fine
Drain pineapple well and add water to the juice to make
1 3/4 c. liquid. Bring to a boil, remove from heat and add gelatin stirring 'til dissolved. Cool 'til thickened but not set.
Add carrots and pineapple. Put in bowl or mold and refrigerate. Unmold on chilled plate with or without lettuce leaves. "Frost" with cheese medley dressing or pass a dish of mayonnaise. Do not freeze.