Molded Pineapple Vegetable Loaf
|Canned pineapple juice||3 1⁄4 Cup (52 tbs)|
|Lemon flavored gelatin||1 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Shredded cabbage||1 Cup (16 tbs)|
|Cream cheese||50 Gram|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Canned pineapple slice||8|
Pour 1 cup of the pineapple juice into a saucepan and bring to a boil.
Add to lemon-flavored gelatin and stir until dissolved.
Add remainin3/4 cup pineapple juice.
Stir in lemon juice and cool until mixture is slightly thickened.
Soften cream cheese with cream and blend in nuts.
Form into 8 small balls and fit into the center of the pineapple rings.
Press firmly in place.
Arrange 2 of the filled rings on the bottom of a loaf pan, 2 on each side and 1 on each end.
Pour in gelatin mixture and chill in refrigerator until firm.
Unmold on a bed of lettuce or other greens.