Recipe - Molded Carrot Raisin Salad

1 cup Crushed pineapple and juice
Water
1 pack Orange jelly powder
1 cup Cold undiluted Carnation 2%
evaporated milk
1 cup Finelyshredded carrot
One half cup Chopped raisins

Drain pineapple well. Reserve liquid; set pineapple aside. Add water to
reserved liquid to make 2/3 cup. Combine jelly powder and pineapple juice
mixture in small saucepan. Cook and stir over low heat until gelatin is
dissolved. Cool until almost set. Beat at high speed until frothy.
Gradually beat in cold e. milk; continue beating until mixture is light and
airy, about 4 to 5 minutes. Fold in pineapple, carrots and raisins. Turn
into 6cup mold. Chill until set. Unmold and garnish. Makes 1 6cup mold.

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 25, 1997.