| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, To post |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Cold Water, divided |
| 2 |
tb |
Gelatin |
| 1 |
c |
Hot Water |
| 2 |
c |
Sugar |
| 1/2 |
c |
Cider Vinegar |
| 1/2 |
ts |
Salt |
|
|
Green Food Coloring |
| 1 |
c |
Slivered Almonds |
| 1 |
c |
Sweet Pickles, sliced |
| 1 |
c |
Crushed Pineapple, drained |
| 1 |
c |
Stuffed Green Olives, sliced |
INSTRUCTIONS
Soften gelatin in 1/2 cup of cold water. Dissolve in hot water and add rest
of the cold water. Add sugar, vinegar, and salt and mix well. Add green
food coloring, one drop at a time, until desired color. Let cool and
refrigerate. When mixture begins to thicken, add remaining ingredients and
stir to blend. Turn into wet ring mold or 9" square pan and chill until
set. Serve plain or with mayonnaise.
Serves: 8
Source: "Mountain Measures" of the Junior League of Charleston, WV.
ed. 1974
Recipe by: Mrs. Edward W. Rugeley, Jr. Posted to MC-Recipe Digest V1 #645
by Bill Spalding <billspa@icanect.net> on Jun 17, 1997
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