| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Salads |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Plain gelatin |
| 2 |
tb |
Cold water |
| 1/2 |
c |
Boiling water |
| 1 |
c |
Diced cooked potato |
| 1 |
|
Green onion, chopped |
| 2 |
oz |
Chopped ham |
| 2 |
oz |
Low-fat mozzarella cheese |
| 1 |
|
Hard-cooked egg, diced |
| 1 |
ts |
Vinegar |
| 1/8 |
ts |
White pepper |
| 1/4 |
ts |
Celery seed |
| 1 |
tb |
Calorie-reduced mayonnaise |
| 1/2 |
ts |
Prepared mustard |
| 2 |
tb |
Low-fat yogurt Sliced cucumber for garnish |
INSTRUCTIONS
Soak gelatin in cold water for 2 minutes. Add boiling water and stir to
dissolve gelatin. Chill until it becomes the consistency of egg white.
Combine potatoes, onion, ham, cheese and egg. In a separate bowl mix
vinegar, pepper, celery seed, mayonnaise, mustard and yogurt. Add to potato
mixture and toss to coat well.
Beat gelatin mixture until fluffy. Combine with potato mixture and pour
into 2-3 cup mold or bowl. Chill to set. Unmold and garnish with sliced
cucumber on lettuce leaves.
Serving suggestion: Terrific picnic item. Take along a few bread sticks
and a raw vegetable for munching. From the files of Al Rice, North Pole
Alaska.
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”