Today's Recipes: Jello -- Pineapple Sour Cream Salad

THE FOLLOWING RECIPE IS FROM REBECCA JONES OF SEATTLE. Pineapple Sour Cream Salad 8 servings 1 (6-ounce) package lemon-flavored gelatin

1 1/3 cups boiling water

1 (15 1/4-ounce) can crushed pineapple, undrained

1 cup sour cream

1/4 cup chopped celery

Optional: 1/4 cup chopped water chestnuts

1. Dissolve the lemon gelatin in the boiling water. Chill until syrupy.

2. Blend in the crushed pineapple with the juice, the sour cream, celery and water chestnuts if using.

3. Pour into a 4-cup mold or individual molds. Chill until firm. Unmold onto crisp salad greens.

Note: Testers thought the salad was fine but felt that the water chestnuts should be omitted.