Yield: 8 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Plus |
1 teaspoon | Unflavored gelatin |
3 tablespoons | Cold water |
2 tablespoons | Boiling water |
2 cups | Tomato or V-8 juice |
1 pack | Lemon Jello |
½ teaspoon | Salt |
½ teaspoon | Celery salt |
1 can | Tomato soup |
2 tablespoons | Grated onion with juice |
1 teaspoon | Worcestershire |
4 \N | Hardcooked eggs; quartered |
1 can | Artichoke hearts; drained & chopped |
½ cup | Chopped celery |
½ cup | Chopped stuffed olives |
Combine gelatin with cold water; then add boiling water to dissolve. Heat tomato juice & add lemon jello. Stir in gelatin mixture. Add tomato soup, salts, onion, Worcestershire & lemon juice. Pour small amount into mold.
Add eggs & vegetables & pour remaining liquid over all. Chill until firm.
MRS E.W. (POLLY) TUCKER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .