CHAMPAGNE SALAD

Champagne Layer
1 envelope unflavored gelatine
2 tablespoons water
1 cup champagne
3/4 cup water
3 drops red food color
1 pint fresh strawberries

Soften gelatine in the 2 tablespoons water, then set over hot water to
melt. Combine champagne, the 3/4 cup water and food color. Stir in
melted gelatine. Pour into 2-quart mold and chill until almost set.

Carefully push about one half of the strawberries, pointed end first,
into gelatine mixture. Chill until firm, then add Spiced Cheese Layer.

Spiced Cheese Layer
8 ounces cream cheese
1 teaspoon lemon zest
1/2 teaspoon ginger
Dash of mace
Dash of cardamom
1 (8 1/2 ounce) can crushed pineapple, drained
3/4 cup reconstituted frozen limeade
3 drops green food color
1/4 cup toasted slivered almonds
1 envelope unflavored gelatine
2 tablespoons water

Have cheese at room temperature. Add lemon zest, ginger, mace and
cardamom and beat until fluffy. Add pineapple, limeade, food color and
almonds. Mix well. Soften gelatine in water; set over hot water to
melt. Add gelatine to cream cheese mixture, mixing well. Spread over
Champagne Layer. Chill until firm. Remove from mold. Garnish with
crisp lettuce and the remaining fresh strawberries.

Serves 8.