8 to 10 ripe nectarines, enough to make 1 qt. when put through blender
1 pt. sour cream
2 lg. pkgs. peach Jello
Water and ice
3 quart Jello mold
Lemon leaves, fresh strawberries or raspberries

Put Jello in large bowl and add 1 quart of boiling water. Stir well until Jello dissolves. Add 1 tray of ice cubes (or 12 cups of crushed ice) and stir well until dissolved. Put nectarines through blender, remove to bowl and fold in sour cream. Stir in peach Jello a little at a time until all mixed together. Pour into 3 quart mold and chill overnight. Turn out onto large platter and decorate with lemon leaves, strawberries or raspberries. Serves 18.

This recipe is nice with a Sandwich Loaf or a Salad Bar lunch with other salads such as Crabmeat, Shrimp or Chicken Salad.

Refer to section on ENTREES.