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Cookbook
(Continued from page 10)
Tri-Layered Vegetable Salad
1 3-oz. pkg. lemon-flavored gelatin
'i cup boiling water
1 12-oz. can cocktail vegetable juices
1 6-oi. pkg. lemon flavored gelatin
2 cups boiling water
1 cup cold water
1 8-oz. pkg. cream cheese, aof tened
Vi teaspoon aalt
2 tablespoons minced green onion
including top
H cup finely chopped cucumber
2 10-oz. pkgs. frozen broccoli spears.
cooked, drained, cooled, and cut in
1-in. pieces
2 tablespoons butter or margarine,
melted
2 tablespoons lemon juice
1. Dissolve gelatin from 3-oz. pkg. in V4
cup boiling water. Stir in vegetable juices.
Pour into an oiled 3-u.t. ring mold. Chill
(see note 4).
2. Dissolve gelatin from 6-oz. pkg. in 2
cups boiling water. Stir in cold water. Di
vide into two equal portions.
3. Chill one portion of gelatin (see note 3).
4. Meanwhile, mix salt, onion, and cucum
ber into cream cheese in a large bowl.
Gradually add the thickened lemon gelatin,
beating until blended. Chill (see note 3).
5. Spoon into mold over first layer and
chill (see note 4) ; chill remaining portion
of lemon gelatin until slightly thickened.
6. Meanwhile, mix butter and lemon juice
together and toss with broccoli pieces.
7. Fold broccoli into thickened lemon gela
tin. Spoon into mold over cheese layer.
Chill until firm, about 4 hrs.
8. Unmold; garnish. About li-servings
Green V Gold Salad
1 S-oi. pkg. lime-flaTored gelatin
1 cup boiling water
1 cup cold water
1 cup dairy tour cream
1 S-o. pkg. lemon-flavored gelatin
1 cup boiling water
1 1-lb., 4Vi-oi. can (2 cum)
crushed pineapple
1 teaspoon celerj aeed
1. Diiwolve lime-flavored gelatin in 1 cup
boiling water. Stir in cold water. Add sour
cream and beat with rotary beater until
smooth. Pour into an oiled Vz-qX. mold..
Chill (see note 4).
2. Meanwhile, dissolve lemon-flavored gel
atin in 1 cup boiling water. Stir in the con
tents of can of crushed pineapple and the
celery seed. Chill (see note 3).
3. Spoon into mold over first layer. Chill 8
hrs. or overnight.
4. Unmold; garnish. About S servings
Cucumber-Salmon Ring
1 3-oz. pkg. lime-flavored gelatin
Vi teaspoon seasoned aalt
1 cup boiling water
1 cup cold water
2 tablespoons lemon juice
1 cup grated pared cucumber
V, cup cold water
1 tablespoon (I env.) unflavored gelatin
I cup mayonnaise
1 teaspoon seasoned aalt
2 tablespoons cider vinegar
1 I -lb. can salmon, drained and
flaked (remove any bony tissue)
Vi cup chopped celery
Vi cup chopped sweet pickle
1. Dissolve lime-flavored gelatin with Va
teaspoon seasoned salt in boiling water.
Stir in 1 cup cold water and the lemon
juice. Chill (see note 3).
2. Stir grated cucumber into thickened
gelatin. Turn into an oiled lV4-lt. ring
mold. Chill (see note 4).
3. Meanwhile, soften unflavored gelatin in
'4 cup cold water; set over low heat and
stir until gelatin is completely dissolved.
Blend with a mixture of the mayonnaise,
1 teaspoon seasoned salt, and vinegar. Mix
in salmon, celery, and pickle.
4. Spoon salmon mixture into mold over
first layer. Chill until firm, about 2 hrs.
5. Unmold; garnish. i46ouf 8 servings
. , 1
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"Well, he's finally doing it. Mother, but he. isn't eraiy about it.'
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