Jellied Pineapple And Cucumber Salad - cooking recipe

Ingredients

8 1/4 oz. can crushed pineapple in heavy syrup
3 oz. pkg. lemon gelatin
1/4 tsp. salt
2 Tbsp. lemon juice
8 oz. sour cream
1 medium cucumber, peeled and finely diced (about 1 1/4 c.)

Preparation

Thoroughly drain pineapples, mashing fruit down to the syrup; add enough water to make 1/2 cup.
In a small saucepan, heat syrup to boiling.
In a medium mixing bowl, turn the gelatin and add the hot syrup and stir until dissolved.
Add salt and lemon juice and sour cream and beat until smooth.
Stir in pineapple and cucumber. Chill until set.
Makes 6 servings.