| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Salad |
12 |
Servings |
INGREDIENTS
| 1 |
cn |
Corned beef; chopped fine |
| 1/2 |
sm |
Onion; chopped fine |
| 1/2 |
|
Bell pepper; chopped fine |
| 1 |
c |
Celery; chopped fine |
| 3 |
|
Hard boiled eggs; chopped fine |
| 1 |
pk |
Lemon Jello |
| 1 |
c |
Boiling water |
| 1 |
c |
Cold water |
| 1 |
pk |
Unflavored gelatin |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1 |
c |
Mayonnaise |
| 1 |
c |
Mixed nuts |
INSTRUCTIONS
Combine first five ingredients. Dissolve lemon Jello in boiling water.
Dissolve unflavored gelatin in cold water, and when dissolved, add to lemon
Jello. Mix in remaining ingredients. Add first five ingredients and pour
into a pan. Refrigerate until firm. Makes 12 servings.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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