Ginger-Orange Mold

Everyone will love this side-dish salad.

Makes 6 servings.

1 package (3 ounces) lemon-flavor gelatin
1/2 teaspoon onion powder
1/4 teaspoon ground ginger
1 cup boiling water
1 can (11 ounces) mandarin-orange segments
Cold water
1 can (5 ounces) water chestnuts, drained and sliced thin

Procedure:
1. Combine gelatin, onion, powder and ginger in a medium-size bowl; stir in boiling water until gelatin dissolves.
2. Drain syrup from mandarin-orange segments into a 1-cup measure; add cold water to make 1 cup; stir into gelatin mixture. Chill about 45 minutes; or until thick as unbeaten egg white. Fold in orange segments and water chestnuts; pour into a 4-cup mold. Chill several hours, or until firm.
3. When ready to serve, unmold onto a serving plate. Frame base with chicory or curly endive, if you wish.