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Text File  |  1991-06-27  |  1KB  |  26 lines
  1. YIELD:     6                                                         MANOA GEL
  2. COOKING TEMP:     PORTION: 1/2 cp
  3. COOKING TIME:     COOKING PAN: Mold
  4.  
  5. INGREDIENTS             AMOUNTS        PROCEDURES
  6.  
  7. | Pineapple crushed     : 1 cp         1. Drain pineapple and combine
  8. | Water + fruit syrup   : 3 cp            pineapple juice with water to
  9. | Gelatin flavored      : 4 oz            desired amount. Heat to a boil.
  10. | Cheese cream          : 4 oz         2. Dissolve gelatin in hot pineapple
  11. | Pecans chopped        : 1/3 cp          water by stirring slowly.
  12. |.                                     3. Whip cream cheese until soft. Add
  13.                                           dissolved gelatin to cream cheese
  14.                                           while continuing to mix on low
  15.                                           speed.
  16.                                        4. Chill until slightly thickened.
  17.                                           Whip on high speed for 5 minutes.
  18.                                        5. Fold pineapple and chopped nuts
  19.                                           into whipped gelatin mixture. Pour
  20.                                           into jello mold and refrigerate 4
  21.                                           hours prior to serving.
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