Bursting with color and sweet to the taste.
Makes 8 servings.
2 envelopes unflavored gelatin
1/4 cup sugar
3/4 teaspoon salt
2 cups water
1 can (6 ounces) frozen concentrated tangerine juice
3 tablespoons lemon juice
1 can (1 pound, 4 ounces) pineapple chunks, drained
1/2 cup grated pared raw carrot
Procedure:
1. Soften gelatin with sugar and salt in one cup of the water in a medium-size saucepan; heat, stirring constantly, until gelatin dissolves; remove from heat.
2. Stir in remaining water, concentrated tangerine and lemon juice. Chill until as thick as unbeaten egg white.
3. Fold in pineapple and carrot; spoon into a 6-cup mold. Chill several hours, or until firm.
4. Unmold onto a serving plate; serve with your favorite mayonnaise or salad dressing, if you wish.
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