Cucumber salmon ring (corr)

1 Servings

Ingredients

Quantity Ingredient
1 pack (3 oz) Royal Lime Gelatin
1½ Taspoons seasoned salt
2 cups Boiling water
1 cup Cold water
2 tablespoons Lemon juice
1 cup Peeled; grated cucumber
1 pack (3-oz) Royal Lemon Gelatin
¾ cup Mayonnaise
2 tablespoons White vinegar
1 can (1-lb) pink salmon; drained, boned, and flaked
⅓ cup Chopped sweet pickle
½ cup Chopped celery

Directions

This recipe comes from The Fleischmann's Margarines brochure, printed in 1972, Dietary Control of Cholesterol.

Dissolve lime gelatin and ½ teaspooon seasoned salt in 1 cup boiling water. Add cold water and lemon juice. Chill until slightly thickened.

Fold in cucumber; pour into a 6-cup ring mold. Chill until almost firm.

Dissolve lemon gelatin in 1 cup boiling water. Add mayonnaise, vinegar and 1 teaspoon seasoned salt. Stir until blended.

Add remaining ingredients; chill until slightly thickened. Spoon over first layer.

Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@...> on May 05, 1998

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