| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Salad | 8 | Servings | |
INGREDIENTS
| 1 | cn | Undiluted tomato soup |
| 1 | pk | (3-oz) cream cheese |
| 1 | pk | Lemon gelatin |
| 1 | pk | Plain gelatin |
| 1/4 | c | Minced onion |
| 1/4 | c | Chopped nuts |
| 1/4 | c | Pickle relish |
| 1/2 | c | Mayonnaise |
| 1/4 | c | Minced celery |
| 1/4 | c | Diced green pepper |
| 1 | ds | Worcestershire sauce |
| 1 | ds | Tabasco |
| 1 | ds | Salt |
| 1 | cn | Tomato aspic with dill |
INSTRUCTIONS
FOR SECOND DAY Crumble cream cheese and add to soup. Heat slowly to bubbly stage. Remove from heat and add all remaining ingredients except tomato aspic. Combine well and pour into greased mold. Chill. On second day; Slowly heat can of tomato aspic with dill and gently pour over molded salad. Chill until set. Unmold on salad greens. CHILL 2 DAYS From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”