This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below (a couple corrections made) as well as a scanned copy.

Sweet ‘N’ Spicy Salad Ring

Two cans (13 1/2-oz. each) pineapple tidbits
Three-inch stick cinnamon
One-half tsp. whole cloves
One-half tsp. whole allspice
Two tbsps. white wine vinegar
Two pkgs. (3-oz. each) strawberry gelatin
Two cups boiling water
One-half cup coarsely chopped pecans
One-half cup mayonnaise
One-half cup sour cream
One tsp. lemon juice

Drain pineapple, reserve sirup. In saucepan, blend reserved sirup and spices: heat until boiling. Cover; simmer 10 minutes. Strain out spices; add vinegar and pineapple tidbits. Cover; let stand overnight.

Dissolve gelatin in boiling water. Drain spicy pineapple sirup into measuring cup; add enough cold water to make one and one-half cups liquid. Stir into gelatin mixture. Refrigerate until mixture begins to thicken. Set aside one-half cup pineapple tidbits for dressing. Add remaining pineapple to gelatin mixture. Stir in pecans. Pour into four and one-half cup ring mold; chill until firm.

Mix together mayonnaise, sour cream and lemon juice. Stir in remaining one-half cup pineapple tidbits. Unmold salad onto chilled serving plate; spoon mayonnaise-pineapple dressing in center.

Yields 8-10 servings.