---LORELI AGUDA WSKD49A---
3 c  Apple cider
2    Envelopes unflavored gelatin
1/4 c  Sugar
6 oz Frozen lemonade concentrate
2 lg Apples, skinned and diced
1/4 c  Chopped celery
1/4 c  Slivered almonds
Whipped cream for topping

Mix 1 cup cider with gelatin in small pan. Let stand for few minutes. Add
sugar and cook; stir until dissolved, remove from heat. Core and dice
apples and mix with thawed lemonade concentrate to prevent any darkening.
Lift out apples with slotted spoon and reserve. Stir lemonade and remaining
cider into gelatin mixture. Regrigerate until thick and syrupy, then add
apples and celery. Place almonds or other chopped nuts in bottom of 6 cup
mold. Spoon gelatin over nuts, cover and chill firm. Dip mold to the rim in
hot water for 5 seconds to invert onto serving plate. Surround with lettuce
leaves and serve with whipped cream. Sour cream goes good with this too.