Sunshine Salad Recipe

Ingredients:

6 oz lemon gelatin

2 c boiling water

1 c ice water

9 oz can crushed pineapple

1 tsp lemon juice

2 c fine grated, sweet, fresh carrotts ( i like mine fine shredded in my food processor)

2/3 c toasted pecans( to toast: put into a small baking dish in a 250 degree oven for about 10 minutes, stir after 5 minutes, cool before adding to recipe)

1 pinch salt add it to lemon juice.

Method:

 Empty gelatin into medium sized bowl, stir in the 2 cups of boiling water. Stir until gelatin is disolved.

Stir in one cup of ice water 8 oz, the crushed pineapple with its juice, put pinch of salt in lemon juice; add it also.

 Chill until gelatin begins to thicken. Gently fold in shredded carrots until well blended.

 Pour into a 13x9x2 glass dish or a little smaller for thicker squares. Can stir pecans in and put into a mold. and sprinkle toasted pecans over top.

Chill in refrigerator several hours until set, cut into squares to serve. If you used a mold, after salad is chilled firm, gently hold mold so bottom is in hot water for 3-4 minutes, remove..put plate on top and invert mold, it will slide onto plate.