Annemarie McLaughlin Dineen

  • 2-3 oz. packages lime jello
  • 1/8 tsp salt
  • 2 C boiling water
  • 1-16 oz. can pear halves
  • 8 drops mint extract

Dissolve jello and salt in boiling water. Drain pears, measuring syrup and adding water to make 1-3/4 cups liquid. Stir syrup and extract into gelatin and pour into mold. Chill until slightly thickened. Quarter pear halves and place in partially set gelatin. Chill until firm. Unmold on salad greens and serve with sour cream, if desired. Makes about 5-1/2 cups (10 servings).