salads and dressings
Buffet Slaw
2 cans (8 1/4 ounces each) crushed pineapple in juice
2 packages (4-serving size) or 1 package (8-serving size) JELL-O Brand Lemon Flavor Gelatin
1 1/2 cups boiling water
Ice cubes
3 tablespoons vinegar
1/2 teaspoon celery salt
1 cup each finely shredded green and red cabbage
1/4 cup chopped parsley
1 tablespoon finely chopped onion
Drain pineapple, reserving juice. Add water to juice to make 1 cup. Set aside. Completely dissolve gelatin in boiling water. Combine measured liquid and ice cubes to make 2 1/2 cups. Add to gelatin with vinegar and celery salt, stirring until slightly thickened. Remove any unmelted ice. Chill until thickened, about 10 minutes. Fold in pineapple, cabbage, parsley and onion. Pour into 8-cup bowl. Chill until set, about 3 hours. Garnish with cabbage leaves, parsley and onion rings, if desired.
Makes 6 cups or 12 servings
This recipe created by Kraft Foods.