Molded salad with french green beans and almonds
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (9 oz) frozen French green beans with toasted almonds |
| 1 | pack | ( 3 oz) lemon or lime flavor gelatin |
| 1 | cup | Boiling water |
| 2 | teaspoons | Vinegar |
| 2 | cups | Ice cubes |
| ½ | cup | Diced celery |
Directions
Workbasket Recipes: This issue (December 72) has so many intriguing recipes.
Cook vegetables as directed on package, omitting butter and increasing water to 3 tbs. Do not drain. Chill. Dissolve gelatin in boiling water. Add vinegar and ice cubes; stir constantly until thickened, about 3 minutes.
Remove any unmelted ice. Fold in chilled vegetables and celery. Pour into 3 cup mold or individual molds. Chill until firm. Unmold. Serve on crisp greens with mayonnaise. Makes about 3 cups or 6 servings.
Posted to EAT-L Digest by Cecilia <elric01@...> on Sep 6, 1997