Congealed Mandarin Orange Salad

• 1 (15 1/4 oz.) can crushed pineapple
• 1 (11 oz.) can mandarin oranges
• 1 (6 oz.) pkg. orange jello
• 1 1/2 c. hot tea
• 1 (8 oz.) can water chestnuts, drained
• leaf lettuce
• 1/2 c. mayonnaise
• 1/4 c. whipping cream or Cool Whip
• 1 Tbsp. orange rind
• 1 tsp. sugar
• 1 tsp. ground mace
• carrot strips (for garnish)

1. Drain pineapple and oranges.
2. Reserve juices.
3. Add enough water to juices to measure 1 1/2 cups.
4. Dissolve gelatin in hot tea.
5. Add 1 1/2 cups liquid and chill until consistency of unbeaten egg white.
6. Fold in fruit and water chestnuts.
7. Put in mold and chill.
8. Before serving, make dressing.
9. Combine mayonnaise, whipping cream, rind, sugar and mace.
10. When ready to serve, put one bed of lettuce and garnish with carrot strips.
11. Put the dressing in center.

pineapple, mandarin oranges, orange jello, hot tea, water chestnuts, leaf lettuce, mayonnaise, whipping cream, orange rind, sugar, ground mace, carrot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282458 (may not work)