Club-luncheon salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Newspapers from the 40's to | ||
| 2 | eaches | Env. unflavored gelatine |
| 1 | cup | Cold water |
| 1 | can | Condensed cream-of-mushroom soup undiluted |
| 1 | pack | (6oz.) pimento cheese, crumbled 70's |
| 1 | cup | Mayonnaise or cooked salad dressing |
| 1½ | cup | Minced celery |
| ¼ | cup | Pickle relish |
| 2 | tablespoons | Minced scallion, or 1 teasp. grated onion |
Directions
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
Soften gelatine in ½ cup cold water. Add rest of water to soup, heat just to boiling- add to gelatine; stir till dissolved. Add cheese- stir till melted. Add mayonnaise; cool. Fold in rest of ingredients. Pour into 1¼-qt. mold, 8" x 8" x 2" cake pan, or 8 individual molds. Chill until firm. Unmold, or cut into squares; garnish with crisp greens, green-pepper rings, and carrot curls.
Makes 8 servings.
Submitted By SALLIE KREBS On 03-05-95