1 envelope unflavored gelatin
1/4 cup cold water
1 cup buttermilk
8 tablespoons lemon juice
1 teaspoon imitation butter flavoring
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon rind
3 drops yellow food coloring
3/4 cups crushed ice
6 ounces cooked shrimp
6 ounces drained canned salmon
In saucepan sprinkle gelatin over cold water to soften. Stir over low heat until gelatin dissolves. Combined dissolved gelatin, buttermilk, lemon juice, butter flavoring, vanilla, lemon rind and food coloring in blender container; process at high speed until blended. Add crushed ice; process at high speed for 30 seconds. Pour in large bowl. Refrigerate 5 minutes. Combine with shrimp and salmon. This salad may be served as is, or it may be allowed to chill in 2 individual molds until firmly set. Unmold on a bed of salad greens. Divide evenly. Makes 2 dinner servings.
Copyright © Weight Watchers International, Inc. 1974 All rights reserved. Printed in U.S.A.
I really enjoy the happy lil’ faces on the salmon 😀
You can quote me on this – gelatin and seafood is a magical combination. I’ve never had it go wrong.
you have to be shitting me
OH MY GAWD
Pingback: Truly Penitential Friday Meals from the Past: The Challenge - CNA Blog