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RECIPE #4517-LYNCHBURG LEMONADE CONGEALED SALAD-Fri., Aug. 13, 2010

RECIPE #4517-LYNCHBURG LEMONADE CONGEALED SALAD-Fri., Aug. 13, 2010

CREATED Aug 13, 2010

LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE

2 packets (4 ½ teaspoons) unflavored gelatin

1/3 c whiskey

1 1/2 c boiling water

3/4 c sugar

Zest from 1 fresh lemon

1/2 c fresh lemon juice

1 c orange juice

1 can (15.4 ounces) crushed pineapple in juice

2 c miniature marshmallows

1 c chopped toasted pecans

 Sprinkle gelatin over whiskey in a medium bowl to soften. Let stand about 5 minutes. Add boiling water, sugar, and lemon zest. Stir until sugar and gelatin are completely dissolved. Add lemon and orange juices. Chill in a 2-quart casserole or bowl until slightly thickened. Stir in pineapple, marshmallows, and pecans. Cover and chill until firm. Garnish with orange slices. Makes 8 servings.