Carrot Gelatin Salad

(Hallock)

1 package (3 oz.) orange Jell-O

½ teaspoonsalt

1 ½ cups hotwater

9-ounce can crushed pineapple, drained

1/3 cup pineapple juice

1 tablespoon lemon juice

1 cup coarsely grated raw carrot

Dissolve Jell-O and salt in hot water. Add pineapple juice and lemon juice.

Cool and allow to thicken, but not set, before addingcrushed pineapple and grated carrot.

Serves 4.

Make double or triple recipe for a crowd in a 13 x 9 x 21/2″ glass (Pyrex) pan.

This recipe has been kitchen tested.

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