Constance
Master Chef
I was looking through some recipes in an old church cookbook, and found this one that looks very interesting:
Molded Chef's Salad
1 6oz pkg lemon jello
1 tsp salt
2 cups boiling water
1 cup cold water
3 tbls vinegar
1/8 tsp red pepper sauce
3/4 cup thin ham strips
3/4 cup thin American cheese strips
1/2 cup shredded lettuce
1/4 cup finely diced onion
1/2 green and/or red pepper, julienned
1 small tomato cut in thin wedges
Disslove jello in hot water; add cold water, vinegar and pepper sauce. Chill until thickened. Fold in rest of ingredients. Pour in 5-cup mold. Chill until firm.
*Note: This is a recipe you could play with in all kinds of ways.
Molded Chef's Salad
1 6oz pkg lemon jello
1 tsp salt
2 cups boiling water
1 cup cold water
3 tbls vinegar
1/8 tsp red pepper sauce
3/4 cup thin ham strips
3/4 cup thin American cheese strips
1/2 cup shredded lettuce
1/4 cup finely diced onion
1/2 green and/or red pepper, julienned
1 small tomato cut in thin wedges
Disslove jello in hot water; add cold water, vinegar and pepper sauce. Chill until thickened. Fold in rest of ingredients. Pour in 5-cup mold. Chill until firm.
*Note: This is a recipe you could play with in all kinds of ways.