Cucumber salmon ring (corr)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (3 oz) Royal Lime Gelatin |
| 1½ | Taspoons seasoned salt | |
| 2 | cups | Boiling water |
| 1 | cup | Cold water |
| 2 | tablespoons | Lemon juice |
| 1 | cup | Peeled; grated cucumber |
| 1 | pack | (3-oz) Royal Lemon Gelatin |
| ¾ | cup | Mayonnaise |
| 2 | tablespoons | White vinegar |
| 1 | can | (1-lb) pink salmon; drained, boned, and flaked |
| ⅓ | cup | Chopped sweet pickle |
| ½ | cup | Chopped celery |
Directions
This recipe comes from The Fleischmann's Margarines brochure, printed in 1972, Dietary Control of Cholesterol.
Dissolve lime gelatin and ½ teaspooon seasoned salt in 1 cup boiling water. Add cold water and lemon juice. Chill until slightly thickened.
Fold in cucumber; pour into a 6-cup ring mold. Chill until almost firm.
Dissolve lemon gelatin in 1 cup boiling water. Add mayonnaise, vinegar and 1 teaspoon seasoned salt. Stir until blended.
Add remaining ingredients; chill until slightly thickened. Spoon over first layer.
Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@...> on May 05, 1998