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 servings
- 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