Recipe for Tropical cream salad

Ingredients

Salad
1/2 cup fish fillet, boiled and flaked
1/4 kg. small shrimps, deveined, tails intact and boiled
2 tbsps. calamansi juice
1 tbsp. onion, minced
2 tbsps. celery, chopped
1/2 cup carrots, shredded
1 cup pineapple tidbits, drained, reserve juice
1 1/4 cup NESTLE Cream
sugar, to taste
parsley sprigs, for garnish

Spaghetti Nests
spaghetti, cooked
1 tbsp. unflavored gelatin
1/2 cup sugar
1 cup pineapple juice

Instructions

1. To prepare the salad, marinate fish and shrimps in calamansi juice for at least 10 minutes. Toss in the rest of the ingredients. Garnish with parsley sprigs if desired.

2. Salad may be served in spaghetti nests. To prepare, arrange cooked spaghetti in 15 muffin cups to form nests. Dissolve unflavored gelatin and sugar in pineapple juice. Heat just until all of the gelatin is dissolved. Cool then pour about a tablespoon onto each spaghetti nest hold to its shape. Chill until set. Pour salad into nests; chill and unmold before serving.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here