Jellied vegetable salad

Yield: 24 Servings

Measure Ingredient
2 packs (3 Oz) Lemon Gelatin Powder
1 cup Hot Water
1 cup Cold Water
⅛ cup Lemon Juice
1 cup Sweet Pickle Juice
½ teaspoon Salt
2 tablespoons Grated Onions
1 cup Sour Cream
3 cups Cabbage; Carrots, And Green Bell Pepper, finely chopped

Dissolve gelatin in hot water. Add cold water, pickle juice, lemon juice, salt, onion, and sour cream. Use the electric mixer at low speed to blend in the sour cream. Chill until the mixture begins to congeal. Fold in vegetables and chill until firm.

Makes 24 individual molds.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...

Recipe by: Mrs. Andrew R. Quenon Posted to MC-Recipe Digest V1 #737 by Bill Spalding <billspa@...> on Aug 12, 1997

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