Apple-pecan Salad
Ingredients
2 packages gelatin
525 ml water
120 ml sour cream
120 ml mayonnaise
14 gr sugar
16 ml lemon juice
190 gr apples
170 gr pecans
180 ml apple juice
60 ml boiling water
240 ml boiling water
5/8 liquid
6 ring mold
Instructions
with remaining orange gelatin. Chill until firm at least 4 hours but overnight if possible to insure a very firm salad and one that will unmold easily.