Yield: 12 Servings
|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|
|2||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, .