Holiday Orange Salad
|Orange gelatin||2 Tablespoon|
|Canned mandarin oranges||11 Ounce, drained|
|Mandarin orange juice||1 Cup (16 tbs), mixed with water|
|Water||1 Cup (16 tbs), heated|
|Orange sherbet||1 Pint|
Drain oranges, reserving juice; add enough water to make 2 cups juice.
Dissolve gelatin in hot juice water mixture.
Immediately add sherbet; stir until melted.
Chill until thickened; add oranges.
Pour into 2 quart ring mold.
Chill until firm.
Wrap in moisture proof paper.
To serve, unwrap and thaw in refrigerator for 3 to 4 hours or overnight.