| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
12 |
Servings |
INGREDIENTS
| 2 |
pk |
(6-oz) lemon Jello |
| 3 |
c |
Boiling water |
| 3 |
tb |
Vinegar |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Mayonnaise |
| 2 |
tb |
Grated onion |
| 1/4 |
c |
Chopped green pepper |
| 3/4 |
c |
Chopped cauliflower |
| 3/4 |
c |
Shredded carrots |
| 3/4 |
c |
Diced celery |
| 3/4 |
c |
Chopped fresh tomatoes |
INSTRUCTIONS
Combine jello and boiling water. Add vinegar, salt and pepper. Cool. Add
mayonnaise. Chill until slightly thick. Add grated onion and chopped
vegetables. Pour into individual molds or a large round mold. Chill until
set. Yield: 12 small molds or 1 large mold.
MRS. J.G. JACKSON
FORDYCE, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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