| 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.
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