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Ingredients: 1 tablespoon plain gelatin 1/4 cup cold water 1-1/2 cups tomato juice 1/4 cup finely diced celery 1/4 cup diced pimiento 2 tablespoons minced onion 7 ounce can of shrimp Soften the gelatin in cold water. Heat tomato juice to simmer. Remove from heat and add the gelatin mixture, stir till dissolved. Cool. Add the celery, pimiento and onion. Take jello mold, and grease with salad or olive oil. Place the shrimp on the bottom of mold. Nex, put in tomato juice mixture. Chill and cover with the Green Layer. Green Layer Ingredients: 1 tablespoon plain gelatin 1/2 cup cold water 3/4 cup condensed canned asparagus soup 1/4 cup hot water 1/2 cup mayonnaise 1/2 cup finely diced green pepper 3-4 drops of green food coloring watercress or endive Soak gelatin in cold water. Place soup in pan and then add hot water gradually while stirring. Simmer. Add the gelatin mixture and stir until well dissolved. Cool. Fold in the mayonnaise, green pepper and food coloring. Pour this mixture over the red layer (be sure red layer is firm before pouring.) Chill and Served on a bed of watercress or endive. Makes 8 large servings.
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