Molded Pineapple Vegetable Loaf Recipe
Ingredients
| Pineapple | 1 Can (10oz), drained | |
| Pineapple juice | 1 Can (10oz) | |
| Lemon package | 1 , flavored | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Cream cheese | 3 Ounce, softened | |
| Cream | 1 Tablespoon | |
| 1/4 cup chopped pimiento stuffed olives | ||
| Shredded cabbage | 2 Cup (16 tbs) | |
| Carrots | 1 Cup (16 tbs), shredded | |
Directions
Add enough pineapple juice to reserved syrup to make 2 cups; heat to boiling.
Pour over the gela tin in a bowl and'stir until gelatin is dissolved.
Mix in 1 1/2 cups pineapple juice and the lemon juice.
Chill until mixture is slightly thickened.
Blend cream cheese and cream thoroughly; stir in the olives.
Shape mixture into 8 balls; fit one ball in center of each pineapple ring, pressing it into place.
Arrange two slices on bottom of a 9x5x3-inch loaf pan, two slices on each side, and one on each end.
Stir cabbage and carrots into gelatin mixture; turn mixture into pan.
Chill until firm.
Unmold onto a chilled serving platter.
Pour over the gela tin in a bowl and'stir until gelatin is dissolved.
Mix in 1 1/2 cups pineapple juice and the lemon juice.
Chill until mixture is slightly thickened.
Blend cream cheese and cream thoroughly; stir in the olives.
Shape mixture into 8 balls; fit one ball in center of each pineapple ring, pressing it into place.
Arrange two slices on bottom of a 9x5x3-inch loaf pan, two slices on each side, and one on each end.
Stir cabbage and carrots into gelatin mixture; turn mixture into pan.
Chill until firm.
Unmold onto a chilled serving platter.
Chef
