| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | 1 | Servings | |
INGREDIENTS
| 1 | pk | (9 oz) frozen French green beans with toasted almonds |
| 1 | pk | ( 3 oz) lemon or lime flavor gelatin |
| 1 | c | Boiling water |
| 2 | ts | Vinegar |
| 2 | c | Ice cubes |
| 1/2 | c | Diced celery |
INSTRUCTIONS
Workbasket Recipes: This issue (December 72) has so many intriguing recipes. Cook vegetables as directed on package, omitting butter and increasing water to 3 tbs. Do not drain. Chill. Dissolve gelatin in boiling water. Add vinegar and ice cubes; stir constantly until thickened, about 3 minutes. Remove any unmelted ice. Fold in chilled vegetables and celery. Pour into 3 cup mold or individual molds. Chill until firm. Unmold. Serve on crisp greens with mayonnaise. Makes about 3 cups or 6 servings. Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep 6, 1997
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