Congealed vegetable salad #1
16 Servings
Ingredients
| Quantity | 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 |
Directions
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, .