The ladies of Gilsum, New Hampshire, know how to cook for a crowd. They tell us this salad is a great complement to the ham and beans they serve at the town’s annual rock swap supper.
Yield:
75 to 100 servingsIngredients
1 package (1-1/2 pounds) lemon gelatin (1-gallon size)
1 quart boiling water
2 to 3 tablespoons vinegar
1 quart cold water
3 cans (20 ounces each) crushed pineapple, with juice
1 pound carrots, grated
Instructions
In a large bowl, combine the gelatin with the boiling water. Stir until thoroughly dissolved. Add the vinegar and cold water. Then add the pineapple and carrots. Rinse in cold water three or four glass 9-inch by 13-inch baking pans, depending on how far you want the recipe to stretch, and pour in the gelatin mixture. Chill for at least 4 hours, preferably overnight. Cut into squares to serve.
