Club-luncheon Salad Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
SOURCE: MY MOTHERS RECIPE C
Newspapers from the 40s to,
-70: s,
FROM : SALLIE KREBS
2 each: Env. unflavored gelatine,
1 cup: Mayonnaise or cooked salad,
1 cup: Cold water,
-dressing,
1 can: Condensed cream-of-mushroom 1 1/2 c Minced celery soup undiluted 1/4 c Pickle relish,
1 package: , (6oz.) pimento cheese,
2 T: Minced scallion, or 1
- crumbled,
-teasp. grated onion,
Directions:
Soften gelatine in 1/2 cup cold water. Add rest of water to soup,
heat just to boiling- add to gelatine; stir till dissolved. Add
cheese- stir till melted. Add mayonnaise; cool. Fold in rest of
ingredients. Pour into 1 1/4-qt. mold, 8" x 8" x 2" cake pan, or 8
individual molds. Chill until firm. Unmold, or cut into squares;
garnish with crisp greens, green-pepper rings, and carrot curls.
Makes 8 servings.
Submitted By SALLIE KREBS On 03-05-95
Source from luhu.jp
heat just to boiling- add to gelatine; stir till dissolved. Add
cheese- stir till melted. Add mayonnaise; cool. Fold in rest of
ingredients. Pour into 1 1/4-qt. mold, 8" x 8" x 2" cake pan, or 8
individual molds. Chill until firm. Unmold, or cut into squares;
garnish with crisp greens, green-pepper rings, and carrot curls.
Makes 8 servings.
Submitted By SALLIE KREBS On 03-05-95
Source from luhu.jp