var sid = 454; var aid = 3;
Orange Sherbet Salad
2 pkgs. orange Jell-o
2 cups liquid, including orange juice
1 cup mandarin oranges
1 pt. orange sherbet
Bring water to boil. Dissolve Jell-o. Add sherbet. Add oranges. Refrigerate.
1/2 cup sugar
3 T. flour
1 egg, slightly beaten
1 cup pineapple and juice
Combine and cook until thick. Add 2 T. butter. Cool. Fold together topping and 1 cup cream, whipped. Spread on top of chilled, set salad and refrigerate until serving. Can be served on individual salad plates on a bed of lettuce.
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