Lyons Family Cookbook

Eggnog Molded Salad

1

tsp

Knox unflavored gelatin

1/4

cup

water

1

can

(16 oz) sliced pears

1

pkg

(6 oz) lemon gelatin

8

oz

sour cream

3/4

cup

eggnog

1

can

(11 oz) mandarin oranges, drained

GARNISH OPTIONAL:

Orange slices, maraschino cherries and mint leaves

1

In a small bowl, combine gelatin and water; set aside. Drain pears, reserving juice; set pears aside. Add enough water to the juice to measure 2 cups. Pour into a saucepan; bring to a boil. Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved. Cool for about 15 minutes.

2

Stir in sour cream and eggnog until well blended. Chill until partially set. Cut the oranges and pears into chunks; add to eggnog mixture. Pour into an oiled 6-cup mold. Chill until firm.

3

Garnish with oranges, cherries and mint if desired. Yield: 10-12 servings.

Although the name of this recipe says "eggnog," the flavor of this jello mold leans more toward the lemon flavor than eggnog flavor.

Source

Source: Taste of Home