CARROT SALAD


CARROT SALAD
1 teaspoon gelatin
1 cup fine carrots
1 tin cruched Pineapple
1 packet Lemon or Pineapple Jelly
2 tablespoons mayonnaise
250 ml fresh Cream
1/2 half cup caster sugar or 1/3 third cup sugar

Separate Pineapple from juice. juice should yield 1 cup if not , add water to make a cup. Boil Jelly and gelatin and juice cool and beat until thick and creamy. Add sugar little at a time. Mix pineapple and carrots , Fold into juice of carrots and Pineapple. Beat cream , fold into carrots and last the mayo. Pour into mould and put into fridge to set.
It is not the cheapest but a real winner.
Recipe: Yvonne LIttle