Cardinal Salad Recipe
Ingredients
| 4 tsp plain gelatine | ||
| 2 cups still rose wine | ||
| Sugar | 2 Tablespoon | |
| Dash rose food coloring | ||
| Strawberries | 2 Cup (16 tbs) | |
| Powder package | 1 | |
| Boiling water | 1 1/3 Cup (16 tbs) | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Pears | 2 Cup (16 tbs), diced | |
| Celery | 3/4 Cup (16 tbs), diced | |
Directions
Soften gelatine in 1/2 cup rose.
Add sugar and dissolve over hot water.
Remove from heat and add remaining rose and food coloring.
Chill in the freezer until thickened.
Fold in sliced berries and pour into an 8-cup mold rinsed with cold water.
Chill until almost set.
Meanwhile, dissolve jelly powder with boiling water and chill until thick.
Beat smooth and fold in remaining ingredients.
Scrape over the rose mixture.
Chill overnight and unmold.
Add sugar and dissolve over hot water.
Remove from heat and add remaining rose and food coloring.
Chill in the freezer until thickened.
Fold in sliced berries and pour into an 8-cup mold rinsed with cold water.
Chill until almost set.
Meanwhile, dissolve jelly powder with boiling water and chill until thick.
Beat smooth and fold in remaining ingredients.
Scrape over the rose mixture.
Chill overnight and unmold.
Chef
