Recipe - Orange Charlotte

3 Envelopes unflavored gelatin
Three fourths cup Cold water
Three fourths cup Boiling water
1 One half cup Orange juice
2 tablespoon Lemon juice
1 One half teaspoon Grated orange peel
1 One half cup Sugar, divided
2 One half cup Whipping cream
One half cup Mandarin oranges
3 Maraschino cherries

In a large bowl, combine gelatin and cold water; let stand for 10 minutes.
Add boiling water; stir until gelatin dissolves. Add juices, orange peel
and Three fourths cup sugar. Set bowl in ice water until mixture is syrupy, stirring
occasionally. Meanwhile whip cream until soft peaks form. Gradually add
remaining sugar and beat until stiff peaks form. When gelatin mixture
begins to thicken, fold in whipped cream. Lightly coat a 9 inch springform
pan with nonstick cooking spray. Pour mixture into pan; chill overnight.
Just before serving, run a knife around edge of pan to loosen. Remove sides
of pan. Garnish with oranges and cherries. (in picture in flower pattern
using mint leaves as flower leaves) Yield: 1012 servings. Submitted by Sue
Gronholz of Columbus Wisconsin MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, Aug/Sept '96, p. 67

Posted to MCRecipe Digest V1 #500 by Roberta Banghart
bobbi744@sojourn.com on Mar 04, 1997.