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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Pineapple and Cucumber Ring

1 13 1/2-ounce can crushed pineapple, drained and juice reserved
1 large cucumber, seeded and chopped (about 1 cup)
1 package lime Jell-O
1 3/4 cups liquid (reserved pineapple juice and enough water to make 1 3/4 cups)
2 teaspoons white wine vinegar or lemon juice

Drain pineapple. Combine with cucumbers, mixing well. Heat 1 cup of liquid to boiling, add and dissolve gelatin. Stir in remaining liquid, vinegar or lemon juice. Place in refrigerator and set until slightly congealed. Fold in the pineapple and cucumbers. Pour into 1-quart mold and chill until firm.

Makes 5 to 6 servings, or recipe may be doubled (using an 8-cup mold) to serve 10 to 12.

Thursday, July 06, 2000



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