Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pack | (3 oz) Royal Lime Gelatin |
1½ \N | 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 |
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