2 3-ounce packages lemon-flavored gelatin
1 tablespoon vinegar
3 or 4 small green onion tops
1 16 ounce can (2 cups) sauerkraut, drained
1 cup mayonnaise or salad dressing
1 teaspoon prepared horseradish
Dissolve lemon-flavored gelatin in 2 cups boiling water. Add vinegar and 1 1/2 cups cold water. Chill till partially set. Snip the green onion tops and pimiento into the gelatin mixture. Cut through the contest of the can of sauerkraut. Add drained sauerkraut to gelatin mixture; stir gently to distribute vegetables. Turn mixture into an 8x4x2 inch loaf dish. Chill till firm, 4 hours or overnight. Unmold onto salad greens. Trim with carrot curls and ripe olives, if desired. Combine mayonnaise and horseradish. Serve with salad.
Makes 8 to 10 servings.
1 17-ounce can three-bean salad
1 envelope unflavored gelatin
1/4 cup cold water
1 13 1/2 ounce can tomato aspic
2 tablespoons lemon juice
1/4 teaspoon dried dillweed
Drain bean salad, reserving liquid. Add enough water to measure 1 cup liquid; set aside. Soften gelatin in the 1/4 cup cold water. In saucepan combine tomato aspic and softened gelatin. Heat and stir till aspic melts and gelatin dissolves. Stir in bean liquid, lemon juice, and dillweed. Chill till partially set. Stir in drained bean salad. Turn into a 4-cup mold. Chill till firm, several hours or overnight. Unmold salad onto a serving platter. Garnish the salad with curly lettuce leaves, if desired.
Makes 6 servings.
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I made this for a party once and it was surprisingly tasty!