Friday, September 28, 2012


This old 1950s recipe of my late mother's came with the following note: "This is not only a good Holiday Salad, but is delightful whether it is served in December or July."

First Layer:
1 pkg. gelatin, unflavored
1 tbs. lemon juice
1 8-oz. pkg. cream cheese, softened
Green pepper (cut in leaves shapes)
pimientoes (cut into flower shapes)
1/2 cup cold water
1/2 tsp. salt
3/4 cup hot water

Soften gelatin in the cold waterl add the hot water and salt.  Stir until gelatin dissolves completely.  Add the lemon juice and cream cheese mixing until smooth.  Pour 3 tablespoons of mixture into the bottom of a 9-inch mold.  Press green pepper leaves and pimiento flowers in design in bottom of mold.  Chill until firm, then add remaining gelatin mixture and chill.

Second Layer:
4 cups tomato juice
1 tbs. onion, chopped
1 tsp. salt
dash of cayenne pepper, optional
2 pkgs. gelatin, unflavored
1/2 cup cold water
1 tsp. Worcestershire sauce
1 tsp. lemon juice
1/2 cup celery, chopped

Combine tomato juice, onion, salt, and cayenne in saucepan.  Bring to a simmer and simmer for 15 minutes.  Remove from heat. 

Soften the gelatin in the cold water. Add Worcestershire sauce, lemon juice, softened gelatin, and the celery to the tomato juice mixture.  Cool and pour over the chilled first layer.  Chill until the gelatin is completely set.  Unmold onto a plate that is covered with lettuce leaves.

Makes 8 to 10 servings.

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