| 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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