Cucumber Pineapple Aspic Recipe
- 1 can (20 ounce.) crushed pineapple
- 1 c. boiling water
- 2 pkg. (3 ounce. size) lemon Jello
- 1/2 c. white wine vinegar
- 1/4 teaspoon salt
- 2 med. cucumbers, pared, seeded & shredded (2 c.)
- 1/2 c. finely minced celery
- 2 tbsp. grated onion
- 2 tbsp. horseradish
- About 20 paper-thin slices cucumber
- Watercress
- Drain pineapple, reserving liquid.
- In medium bowl pour boiling water over Jello.
- Stir till dissolved.
- Stir in reserved pineapple liquid, vinegar and salt.
- Set in larger bowl of ice, stirring occasionally till mix is consistency of unbeaten egg white - about 25 min.
- Mix in cucumber, celery, horseradish, onion and pineapple till well blended.
- Line a 5 1/2 c. ring mold with thin cucumber slices.
- Carefully spoon gelatin mix into mold.
- Chill till hard - about 3 hrs.
- Fill center with watercress.
- Makes 8 to 10 servings.
pineapple, boiling water, lemon jello, white wine vinegar, salt, cucumbers, celery, onion, horseradish, paper
Taken from cookeatshare.com/recipes/cucumber-pineapple-aspic-60549 (may not work)