Cheese N Vegetable Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
SOURCE: MY MOTHERS RECIPE C
Newspapers from the 40s to,
-70: s,
FROM : SALLIE KREBS
3 1/2 cup: Hot water,
1 cup: Coarsely grated process,
2 package: Lime-flavored gelatin,
-sharp cheese,
1 cup: Shredded cabbage,
6 can: Or cored fresh, pear halves
1/2 cup: Diced celery,
6 can: Or fresh apricot halves,
Directions:
Pour hot water over gelatin- stir until dissolved. Chill stirring
occasionally, till consistency of unbeaten egg white. Add cabbage,
celery, and cheese. Pour into 1 1/4-qt. mold. Chill till firm.
Unmold; garnish with crisp lettuce and pear and apricot halves. Serve
with mayonnaise or cooked salad dressing. Makes 6 servings.
Submitted By SALLIE KREBS On 03-05-95
Source from luhu.jp
occasionally, till consistency of unbeaten egg white. Add cabbage,
celery, and cheese. Pour into 1 1/4-qt. mold. Chill till firm.
Unmold; garnish with crisp lettuce and pear and apricot halves. Serve
with mayonnaise or cooked salad dressing. Makes 6 servings.
Submitted By SALLIE KREBS On 03-05-95
Source from luhu.jp