Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 ounces | LEMON GELATIN |
| 1 cup | BOILING WATER |
| ½ teaspoon | SALT |
| 1 tablespoon | GRATED ONION |
| 3 xes | HARD BOILED EGGS, DICED |
| ½ pounds | PIMIENTO CHEESE, DICED |
| 1 teaspoon | GREEN PEPPER |
| 3 cups | CELERY, CHOPPED FINE |
| 1 cup | WALNUTS |
| ½ cup | MAYONNAISE |
| 1 cup | WHIPPED TOPPING |
DISSOLVE GELATIN IN BOILING WATER. COOL. ADD REMAINING INGREDIENTS EXCEPT FOR THE MAYONNAISE AND WHIPPED TOPPING. MIX THE MAYONNAISE AND TOPPING AND BLEND INTO THE GELATIN MIXTURE. POUR INTO INDIVDUAL MOLDS OR A RING MOLD. REFRIGERATE FOR A LEAST 2 HOURS BEFORE SERVING. NOTE: THIS RECIPE MAKE A LUNCHEON MEAL BY ITSELF.