Cucumber And Pineapple Aspic - cooking recipe

Ingredients

1 (16 oz.) can chunk pineapple, drained (save juice)
2 small pkg. lemon jello, dissolved in 1 c. boiling water
1 medium cucumber, finely chopped
1 Tbsp. grated onion
1/4 c. celery, finely chopped
1/4 c. white wine vinegar
1/4 c. prepared horseradish
1/4 tsp. salt

Preparation

After jello dissolves in water; add pineapple juice.
Put in refrigerator and chill until slightly thick.
Add remaining ingredients.
Put into individual salad molds and chill until firm.