• 2 (3 oz.) pkg. lime gelatin
• 2 T. lemon juice
• 1 (8 oz.) can crushed pineapple drained (reserve juice)
• 1 med. cucumber
• 1/4 cup. finely chopped onion

Prepare gelation as directed on package, adding pineapple and lemon juice to water to make 2 cups liquid. Chill until syrupy.

Cut 2 slices of cucumber peel each 1/4-inch thick, and cut into shamrock shape.
Use cucumber peel for stems. Arrange in bottom of 1 1/2-quart mold to form shamrocks. Chop remaining cucumber to make 1 cup.

Add pineapple, onion and chopped cucumber to gelatin. Spoon into mold and chill.

From "Courtin' in Kelly's Kitchen" by Joanne Kliegl Kelly

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