You Are At: AllSands Home > Food > Recipes > Corn shock salad recipe with mini cheese pumpkins
2 3-oz pkg lemon gelatin
1/2 c shredded carrots
1/2 c shredded cabbage
1 c crushed pineapple
9 or 10 cone-shaped drinking cups
1 15-oz can asparagus spears
Chopped lettuce
Process cheese spread
Whole cloves
Yellow food coloring

Dissolve gelatin according to pkg instructions; stir in carrots, cabbage, and pineapple. Chill until partially thickened. Place cone-shaped cups in water glass in order to hold erect. Spoon gelatiin mixture into cups. Chill until set. Run boning knife between salad and cup; place salads on platter, flat side down to resemble corn shocks. Place asparagus spears vertically against each cone; place chopped lettuce around base. Shape cheese into pumpkin shapes, using 2 tsp for each; place clove on top for stem. Dip toothpick in yellow coloring; make grooves for pumpkin. place pumpkins around corn shocks.