Cook's Note: Tips for Molded Salads and Gelatin


Serves: 5

Ingredients

Directions:

* Choose contrasting colors of fruit and gelatin.

* Do not use fresh or frozen pineapple, papaya, kiwi fruit, gingerroot, guava or figs they contain an enzyme that prevents the gelatin from setting properly. Canned pineapple may be used.

* For layered molds, allow the first layer to set almost completely before adding the second layer (chilled and partially set).

* Fancy molds are not necessary gelatin set in an ordinary medium-sized mixing bowl or casserole dish looks attractive when removed and set on a plate. Molds without many crevices and crannies are easiest to unmold.

This Cook's Note: Tips for Molded Salads and Gelatin recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


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Cook's Note: How to Make Molded Salads
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