| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
9 oz frozen French green |
|
|
beans with toasted |
|
|
almonds |
| 1 |
|
3 oz lemon or lime flavor |
|
|
gelatin |
| 1 |
c |
Boiling water |
| 2 |
t |
Vinegar |
| 2 |
c |
Ice cubes |
| 1/2 |
c |
Diced celery |
INSTRUCTIONS
1997
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,
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