Seafood salad #2

Yield: 12 Servings

Measure Ingredient
1 pack Raspberry jello
2 cups Tomato juice
1 \N Envelope plain gelatin
¼ cup Cold water
½ cup Hot water
1 pint Sour cream
2 \N Hard cooked eggs; diced
1 \N Stalk celery; diced
1 tablespoon Chopped green onion
1 cup Mayonnaise
2 \N Sweet pickles; chopped
2 cans (6.5-oz) crab or shrimp


From: Chris Wylde <cwylde@...> Date: Tue, 6 Aug 1996 06:18:13 +0000 Dissolve jello in 1 cup of hot tomato juice; and 1 cup cold tomato juice.

Set aside to cool, but do not refridgerate.

Seafood Layer: Dissolve plain gelatin in cold water; add boiling water. Mix sour cream and mayonnaise and add to the gelatin mixture. Mix gently the seafood, diced eggs, pickles, celery and onion; add to the gelatin mixture. Pour into a glass pan, 9 x 13; refridgerate until set. 'Carefully pour the tomato mixture over the top. Chill. Cut in squares to serve.

TIP: Save celery tops and dry them in the oven. Then rub into powder.

Store in glass jars for use in soups, stews and salads.

EAT-L Digest 5 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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