Carrot-Fruit Salad
1 pkg. orange or lemon Jell-O
1 cup boiling water
1 (No. 2) can crushed pineapple
2 carrots, grated
Dissolve Jell-O in boiling water; cool. Add undrained pineapple and grated carrots. Pour
into mold. Refrigerate for 2 hours. Unmold and place on large dish. Garnish with
lettuce leaves to serve. Makes 6 to 8 servings.
Carrot-Cabbage Jellied Salad
1 pkg. lemon or lime Jell-O
1 cup boiling water
1 1/2 cups shredded cabbage
1 carrot, shredded
1/2 cup diced celery
1/2 tsp. salt
Dissolve Jell-O in boiling water. Add 4 to 5 ice cubes. Stir until Jell-O thickens slightly. Add cabbage, carrot, celery and salt. Pour in individual molds. Let chill 30 minutes. Unmold into crisp lettuce cups. Garnish with a sprig of parsley. Makes 6 servings.
