Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apple-walnut Mold Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Envelopes unflavored gelatin
4 Cup(s) Apple juice
2 Tablespoon(s) Lemon Juice
2 Cup(s) Red Apples, Chopped
1/2 Cup(s) Carrots, Pared And Shredded2
1/2 Cup(s) Celery, thinly sliced
1/2 Cup(s) Walnuts, chopped
1/4 Cup(s) Raisins
1/2 Cup(s) Mayonnaise
1 Tablespoon(s) Honey
Directions:
Soften the gelatin in 1/2 cup apple juice in a 2-quart saucepan. Add
the remaining apple juice and cook over low heat until the gelatin is
completely dissolved. Sir in the lemon juice. Refrigerate for 45 to 60
minutes or until thick and syrupy. Fold in the apple, carrot, celery,
walnuts and raisins. Pour into a 6-cup mold. Refrigerate for 2 to 2
1/2 hours or until set. Meanwhile, prepare the HONEY DRESSING. TO
SERVE: Unmold the gelatin mixture and spoon the honey dressing over
the top. HONEY DRESSING: Combine all of the ingredients, blending
well. Refrigerate until serving time. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 264
Calories From Fat: 85
Total Fat: 9.9g
Cholesterol: 3.8mg
Sodium: 125.8mg
Potassium: 319.4mg
Carbohydrates: 45.4g
Fiber: 3.1g
Sugar: 24.6g
Protein: 2.1g


Scale this recipe to Servings [?]