Recipe # 2 in the July Jello Jigtacular! Collect them all!
2 c. carrots (grated)
1 c. crushed pineapple (drained)
1 pkg. lemon Jello
1/4 tsp. salt
1 tbsp. lemon juice
Dissolve Jello in 1 c. hot water and 1 c. cold water. (I use my pineapple juice as part of my cold water.) (How very resourceful of you, Ms. Janet Leckness of Immanuel Lutheran Church!) Add salt and lemon juice. Stir in carrots and pineapple. Pour in molds and chill. (Eh? What if you don't have individual Jello molds? What do you pour it into then? Oh, down the drain? Good idea.) Turn out on lettuce leaves and top with mayonnaise and nuts, if desired. (Oh dear. Mayonnaise