Seafood Salad #2
Categories: SaladServes: 12 Servings
Ingredients:
- 1 pk Raspberry jello
- 2 c Tomato juice
Instructions:
-------------------------------SEAFOOD LAYER-------------------------------
1 Envelope plain gelatin
1/4 c Cold water
1/2 c Hot water
1 pt Sour cream
2 Hard cooked eggs; diced
1 Stalk celery; diced
1 tb Chopped green onion
1 c Mayonnaise
2 Sweet pickles; chopped
2 cn (6.5-oz) crab or shrimp
From: Chris Wylde
Date: Tue, 6 Aug 1996 06:18:13 +0000
Dissolve jello in 1 cup of hot tomato juice; and 1 cup cold tomato juice.
Set aside to cool, but do not refridgerate.
Seafood Layer: Dissolve plain gelatin in cold water; add boiling water. Mix
sour cream and mayonnaise and add to the gelatin mixture. Mix gently the
seafood, diced eggs, pickles, celery and onion; add to the gelatin
mixture. Pour into a glass pan, 9 x 13; refridgerate until set. 'Carefully
pour the tomato mixture over the top. Chill. Cut in squares to serve.
TIP: Save celery tops and dry them in the oven. Then rub into powder.
Store in glass jars for use in soups, stews and salads.
EAT-L Digest 5 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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