1 ½ cups boiling water
1 package (6 ounces) lemonflavored gelatin
1 can (8 ounces) crushed pineapple in juice
Water
1 can or bottle (12 ounces) beer
3 medium carrots, shredded (about 1 ½ cups)
½ small head cabbage, finely shredded (about 3 cups)
1. Pour boiling water over gelatin; stir until dissolved.
2. Drain pineapple, thoroughly pressing out and reserving juice. Add enough water to juice to measure ¾ cup.
3. Add juice and beer to gelatin. Chill until partially thickened.
4. Stir in carrots, cabbage, and pineapple. Turn into a shallow pan or oiled 6½-cup ring mold or any 1 ½-quart mold. Chill until set.
5. Dip mold briefly in hot water; invert on a serving platter.
6. Serve with a dressing of 1 cup mayonnaise blended with 2 tablespoons beer.
12 HALF-CUP SERVINGS