Seafood salad #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Raspberry jello |
| 2 | cups | Tomato juice |
| 1 | Envelope plain gelatin | |
| ¼ | cup | Cold water |
| ½ | cup | Hot water |
| 1 | pint | Sour cream |
| 2 | Hard cooked eggs; diced | |
| 1 | Stalk celery; diced | |
| 1 | tablespoon | Chopped green onion |
| 1 | cup | Mayonnaise |
| 2 | Sweet pickles; chopped | |
| 2 | cans | (6.5-oz) crab or shrimp |
Directions
SEAFOOD LAYER
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, .