Cucumber dill jello

Yield: 4 Servings

Measure Ingredient
2 packs (3 oz.) lemon Jello
2 teaspoons Salt
1 cup Boiling water
1 cup Cold water
1 cup Chopped cucumbers
½ cup Chopped carrots
½ cup Chopped peppers
⅓ cup Chopped onions
½ cup Chopped celery
2 teaspoons Dill

Dissolve Jello and salt in boiling water. Add cold water and chill until almost set. Add vegetables.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by sooz <kirkland@...> on Mar 19, 1998

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