1 pkg. lemon gelatin
1 c. boiling water
1 (#2 can) or 2 1/2 c. crushed pineapple
1 tbsp. vinegar
1/2 tsp. salt
1 c. grated carrot
1/3 c. chopped pecans

Dissolve gelatin in boiling water. Drain pineapple, reserving syrup. Add water to syrup to make 1 cup, add to gelatin with vinegar and salt. Chill until partially set. Fold carrot, pineapple and nuts into gelatin. Turn into individual molds or in a loaf pan 9 1/2x5x3 if you double the recipe. Then decorate loaf pan mold with a daisy pattern of green pepper strips for stem and leaves, pineapple chunks for petals and chopped nuts in center.