Congealed Mandarin Orange Salad - cooking recipe

Ingredients

1 (15 1/4 oz.) can crushed pineapple, undrained
1 (11 oz.) can mandarin oranges, undrained
1 (6 oz.) pkg. orange flavored gelatin
1 1/2 c. hot tea
1 (8 oz.) can water chestnuts, drained and chopped
leaf lettuce
Dressing
carrot strips (garnish)

Preparation

Drain pineapple and oranges. Reserve juices. Add enough water to juices to measure 1 1/2 cups.
Dissolve gelatin in hot tea. Add 1 1/2 cups reserved liquid and chill until the consistency of unbeaten egg white.
Fold in pineapple, oranges and water chestnuts.
Spoon mixture into a lightly oiled 6-cup ring mold. Cover and chill until firm.
Unmold onto a lettuce lined plate. Line center with lettuce.
Spoon small portion of dressing in center and garnish, if desired. Serve remaining dressing on the side.
Yields 8 servings.