| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Salad | 12 | Servings | |
INGREDIENTS
| 1 | pk | Raspberry jello |
| 2 | c | Tomato juice |
| 1 | Envelope plain gelatin | |
| 1/4 | c | Cold water |
| 1/2 | c | Hot water |
| 1 | pt | Sour cream |
| 2 | Hard cooked eggs; diced | |
| 1 | Stalk celery; diced | |
| 1 | tb | Chopped green onion |
| 1 | c | Mayonnaise |
| 2 | Sweet pickles; chopped | |
| 2 | cn | (6.5-oz) crab or shrimp |
INSTRUCTIONS
SEAFOOD LAYER From: Chris Wylde <cwylde@HIGHLANDER.CBNET.NS.CA> Date: Tue, 6 Aug 1996 06:18:13 +0000 Dissolve jello in 1 cup of hot tomato juice; and 1 cup cold tomato juice. Set aside to cool, but do not refridgerate. Seafood Layer: Dissolve plain gelatin in cold water; add boiling water. Mix sour cream and mayonnaise and add to the gelatin mixture. Mix gently the seafood, diced eggs, pickles, celery and onion; add to the gelatin mixture. Pour into a glass pan, 9 x 13; refridgerate until set. 'Carefully pour the tomato mixture over the top. Chill. Cut in squares to serve. TIP: Save celery tops and dry them in the oven. Then rub into powder. Store in glass jars for use in soups, stews and salads. EAT-L Digest 5 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”