| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Salad | 8 | Servings | |
INGREDIENTS
| 1 | tb | Plus |
| 1 | ts | Unflavored gelatin |
| 3 | tb | Cold water |
| 2 | tb | Boiling water |
| 2 | c | Tomato or V-8 juice |
| 1 | pk | Lemon Jello |
| 1/2 | ts | Salt |
| 1/2 | ts | Celery salt |
| 1 | cn | Tomato soup |
| 2 | tb | Grated onion with juice |
| 1 | ts | Worcestershire |
| 4 | Hardcooked eggs; quartered | |
| 1 | cn | Artichoke hearts; drained & chopped |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped stuffed olives |
INSTRUCTIONS
Combine gelatin with cold water; then add boiling water to dissolve. Heat tomato juice & add lemon jello. Stir in gelatin mixture. Add tomato soup, salts, onion, Worcestershire & lemon juice. Pour small amount into mold. Add eggs & vegetables & pour remaining liquid over all. Chill until firm. MRS E.W. (POLLY) TUCKER From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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