| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Unflavored gelatin |
| 1/4 |
c |
Cold water |
| 1 |
cn |
(12-oz) cocktail vegetable juice; heated |
| 1/3 |
c |
Mayonnaise |
| 1 |
lb |
Shrimp; cooked, finely chopped or ground |
| 1/2 |
ts |
Onion salt |
| 1/2 |
ts |
Prepared horseradish |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
c |
Celery; chopped |
| 1/4 |
c |
Olives; finely chopped |
INSTRUCTIONS
Soften gelatin in cold water. Add to hot vegetable juice and stir well.
Chill until slightly thick and beat thoroughly until fluffy with a rotary
beater. Add mayonnaise and shrimp. Stir in remaining ingredients and pour
intoa 4-cup mold. (Or individual molds if desired.) Chill until firm. Turn
out onto a tray and decorate to your liking.
Note: If you want something different, substitute 5-1/2 oz. can potted
meat for the shrimp and season a little more highly.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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