Congealed vegetable salad #1

Yield: 16 Servings

Measure Ingredient
2 Envelopes unflavored gelatin
6½ cup Water
2 packs (6-oz) lemon Jello
1 cup Sugar
2 teaspoons Salt
½ cup Lemon juice
2 cups Chopped cabbage
2 cups Chopped celery
2 cups Chopped carrots
½ cup Chopped green bell pepper
¼ cup Chopped pimento

Sprinkle unflavored gelatin in half the water. Heat slowly until dissolved.

Stir in lemon Jello, sugar and salt. Add remaining water and lemon juice.

Chill until slightly thickened. Add other ingredients. Chill until firm.

Serve with mayonnaise.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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