Post by cuteascountry_Shortcake on Dec 24, 2003 12:19:42 GMT -6
This recipe was found in the 1990 New Joys of Jello Cookbook.
Chef's Salad Mold
2 packages (4-serving size each) or 1 package (8 serving size) JELL-O Brand Gelatin, Lemon or Lime Flavor 1 teaspoon salt 2 cups boiling water 1 cup cold water 3 Tablespoons vinegar 1/8 teaspoon hot pepper sauce 3/4 cup diced Swiss and/or American cheese 3/4 cup diced tomato 1/2 cup diced cooked ham 1/2 cup shredded lettuce 1/2 cup diced green pepper 1/2 cup diced cooked turkey 3 Tablespoons thinly sliced scallions (green onions)
Disslove gelatin and salt in boiling water. Add cold water, vinegar and hot pepper sauce. Chill until thickened. Fold in remaining ingredients.
Pour gelatin mixture into 5-cup mold. Chill until firm, about 6 hours or overnight. Unmold. Garnish with crisp salad grens and tomato wedges, if desired. Makes 4 to 6 servings. Prep time: 30 minutes Chill time: 6 1/2 hours
Post by cuteascountry_Shortcake on Dec 24, 2003 22:07:45 GMT -6
Here is another jello salad mold with lettuce and tomato.
Jellied Salad Nicoise
1 can (7 ounces) tuna, drained and coarsely flaked 1 small tomato, diced and drained 1/2 cup cooked cut green beans (optional) 2 Tablespoons sliced ripe olives 2 Tablespoons green pepper strips 2 Tablespoons red onion strips 2 Tablespoons mild French or Italian dressing 1 package (3 ounce) Jell-O Lemon Gelatin 1 teaspoon salt 1 cup boiling water 1/2 cup cold water 2 teaspoons vinegar 1 hard-cooked egg, diced] 2 cups coarsely chopped lettuce
1/2 cup mayonnaise 2 Tablespoons cream or milk 2 anchovy fillets, finely chopped (optional)
Combine tuna, vegetables, and French dressing in a bowl. Mix lightly; let stand while preparing gelatin mixture.
Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until mixture just begins to thicken. Then spoon vegetable mixture and diced egg into a 6-cup ring mold. Pour on half the gelatin. Spread lettuce on top. Add remaining gelatin. Chill until firm-at least 4 hours.
Mix mayonnaise, cream, and anchovies. Unmold salad. Garnish with watercress, if desired. Serve with mayonnaise dressing. Makes about 5 cups or 6 entree salads.
This recipe was found in the 3rd Edition, 1975, The New Joys of Jell-O Recipe Book.
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