Cole Slaw Souffle Recipe
Ingredients
| Pineapple can | 1 8 Ounce, crushed | |
| 1 3-oz. pkg. orange gelatin | ||
| Water | 3/4 Cup (16 tbs) | |
| Mayonnaise | 3/4 Cup (16 tbs) | |
| 1 c. finely shredded cabbage | ||
| Shredded carrot | 1 Cup (16 tbs) | |
| Raisins | 1/2 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| 3 egg whites, beaten stiff | ||
Directions
Fold a 22-inch piece of aluminum foil in half lengthwise.
Tape around a 1-quart souffle1 dish.
Drain pineapple, reserving juice.
Combine water, reserved juice and gelatin in a mixing bowl.
Microwave 2 1/2 to 3 minutes, until boiling.
Beat in mayonnaise.
Place in a cold loaf pan; freeze about 20 minutes until firm at the edge but still soft in the center.
Pour in a large bowl and beat until fluffy.
Fold in pineapple.
Add remaining ingredients and pour into the prepared souffle dish.
Chill.
Remove foil and serve.
Tape around a 1-quart souffle1 dish.
Drain pineapple, reserving juice.
Combine water, reserved juice and gelatin in a mixing bowl.
Microwave 2 1/2 to 3 minutes, until boiling.
Beat in mayonnaise.
Place in a cold loaf pan; freeze about 20 minutes until firm at the edge but still soft in the center.
Pour in a large bowl and beat until fluffy.
Fold in pineapple.
Add remaining ingredients and pour into the prepared souffle dish.
Chill.
Remove foil and serve.
Chef
