| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New text im |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Diced rhubarb |
| 1/4 |
c |
Sugar |
|
|
Small pinch of salt |
| 1 |
pk |
(3-oz) strawberry gelatin |
| 1 |
c |
Cold water |
| 2 |
tb |
Lemon juice |
| 1 |
c |
Diced celery |
INSTRUCTIONS
Combine rhubarb, sugar and salt. Place over very low heat. Cover and let
come to boiling. Don't stir or add any water. When rhubarb has simmered
until tender, remove from heat and add the gelatin. Stir unti dissolved,
then add cold water and lemon juice. Cool. Then chill until it starts to
thicken. Fold in celery. Pour into individual molds and chill until firm.
Unmold on lettuce and garnish with mayonnaise.
Posted to Master Cook Recipes List, Digest #109
Date: Wed, 05 Jun 1996 07:40:39 -0700
From: Gerald Edgerton <jerrye@wizard.com>
A Message from our Provider:
“People disappoint. God doesn’t.”