Tuesday, 1 October 2013
Pineapple and raspberries from Southern USA
Southern Cookery by Beryl Frank 1979 USA
"This salad makes any meal a party."
2 cans frozen red raspberries, drained; 1 16 oz can crushed pineapple, drained; 1 12 oz can frozen orange juice, thawed, undiluted; 2 packages (3oz size) red-raspberry gelatine; 1 cup boiling water
Thaw and drain raspberries; reserve juice. Drain pineapple; reserve liquid. Add orange juice to drained juices so that liquid measures 2 ½ cups. Dissolve gelatine in boiling water. Add juices; chill until partially set. Add raspberries and pineapple. Pour into greased 2-quart mold; chill until set. Makes 10 to 12 servings.
I decided it was more a dessert than a salad, any excuse to have cream! Anne