Golden Pineapple Salad Mold
|Pineapple tidbits||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Pineapple nectar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Whipped cream||2 Cup (32 tbs)|
Drain pineapple, reserving syrup.
Combine reserved syrup, lemon juice, mustard, salt and egg.
Combine nectar and 1/2 cup water in saucepan; sprinkle gela- tin over liquid.
Heat until gelatin dissolves.
Add egg mixture gradually.
Cook over low heat for several minutes, stirring constantly, until mixture begins to thicken.
Remove from heat, blend in mayonnaise.
Chill until thickened.
Fold in whipped cream and pineapple tidbits.
Turn into 5-cup mold; chill until firm.
Turn out on serving plate.
Garnish with addi- tional pineapple tidbits and mint sprigs.