| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Cold water |
| 4 |
|
Envelopes Knox gelatin |
| 4 1/2 |
c |
Tomato juice; heated |
| 3 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Salt (up to) |
| 10 |
dr |
Tabasco |
| 3 |
tb |
Horseradish |
| 1/2 |
c |
Diced green onions |
| 1 1/2 |
c |
Chopped celery |
| 2 |
c |
Diced shrimp; -or- |
| 2 |
cn |
(4.5-oz) small shrimp |
| 1 |
|
Jar (2-oz) stuffed green olives; drained and sliced |
| 1 |
cn |
(14-oz) artichoke hearts; drained and quartered |
INSTRUCTIONS
Pour cold water in a large mixing bowl. Sprinkle gelatin on top. Add heated
tomato juice and stir until thoroughly dissolved. Add seasonings and put
aside to cool in refrigerator. When mixture begins to congeal, add
remaining ingredients. Pour into large decorative mold or individual molds
that have been sprayed with Pam. Chill until set. Serve with homemade
mayonnaise. Yield: 12 servings.
JIM WILSON
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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