| Garden Vegetable Salad Mold |
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2 (3 oz.) pkgs. lemon Jello
2 c. boiling water
2 c. cold water1 c. firm tomatoes, cut in 1 inch
pieces % 26 well drained
1/2 c. green pepper, cut in about 1
inch pieces
1/2 c. onion strips, cut about 1 inch long
1/2 c. cucumber, thinly sliced, peeled % 26 scored with a fork
1/4 c. radishes, cut into thin slices
1/4 c. fresh green onion, chopped
1/2 c. raw carrots, coarsely shredded
1 c. green cabbage, shredded
1 1/2 tsp. salt
1/4 c. cider vinegar |
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| Instructions |
| Combine above ingredients. Dissolve 1 tablespoon unflavored gelatin in 1/4 cup cold water. Let stand 5 minutes. Add this to the above mixture. Refrigerate until consistency of unbeaten egg whites or soft custard. Combine the following while the above is congealing: Combine the 2 mixtures and pour into a 7 cup well-oiled mold or bowl. Chill at least 8 hours in refrigerator until firm.
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