Congealed Mandarin Orange Salad

• 1 (15 1/4 oz.) can crushed pineapple, undrained
• 1 (11 oz.) can mandarin oranges, undrained
• 1 (6 oz.) pkg. orange flavored gelatin
• 1 1/2 c. hot tea
• 1 (8 oz.) can water chestnuts, drained and chopped
• leaf lettuce
• Dressing
• carrot strips (garnish)

1. Drain pineapple and oranges. Reserve juices. Add enough water to juices to measure 1 1/2 cups.
2. Dissolve gelatin in hot tea. Add 1 1/2 cups reserved liquid and chill until the consistency of unbeaten egg white.
3. Fold in pineapple, oranges and water chestnuts.
4. Spoon mixture into a lightly oiled 6-cup ring mold. Cover and chill until firm.
5. Unmold onto a lettuce lined plate. Line center with lettuce.
6. Spoon small portion of dressing in center and garnish, if desired. Serve remaining dressing on the side.
7. Yields 8 servings.

pineapple, mandarin oranges, orange flavored gelatin, hot tea, water chestnuts, leaf lettuce, dressing, carrot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004614 (may not work)