04 May 2012
Molded Carrot Cups
The soft blending of green peppers, carrots and chicory provide the secret to this easy-to-do salad mold.
Makes 12 servings.
2 packages (6 ounces each) lemon-flavor gelatin
4 cups boiling water
2 cups cold water
1/2 cup cider vinegar
3/4 cup finely diced green pepper
2 cups shredded carrots
Chicory or curly endive
Mayonnaise or salad dressing
1. Dissolve gelatin in boiling water in a large bowl; stir in cold water and vinegar. Measure 1 1/2 cups of mixture into a small bowl for next step. Keep remaining gelatin mixture at room temperature while layering molds.
2. Place small bowl in a pan of ice and water to speed setting. Chill until as thick as unbeaten egg white; fold in green pepper. Spoon into 12 five-ounce custard cups. Chill refrigerator just until sticky-firm.
3. While molds chill, place bowl of remaining gelatin mixture in ice and water. Chill just until as thick as unbeaten egg white; fold in carrots. Spoon over pepper layers in molds. Chill at least 4 hours, or until firm. (Overnight is best.)
4. When ready to serve, unmold onto salad plates. Garnish with chicory or curly endive and top each with mayonnaise or salad dressing.