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

1. Drain pineapple, reserving liquid.
2. In medium bowl pour boiling water over Jello.
3. Stir till dissolved.
4. Stir in reserved pineapple liquid, vinegar and salt.
5. Set in larger bowl of ice, stirring occasionally till mix is consistency of unbeaten egg white - about 25 min.
6. Mix in cucumber, celery, horseradish, onion and pineapple till well blended.
7. Line a 5 1/2 c. ring mold with thin cucumber slices.
8. Carefully spoon gelatin mix into mold.
9. Chill till hard - about 3 hrs.
10. Fill center with watercress.
11. 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)