2 pkg. (3 oz. ea.) lemon-flavored gelatin
2 cups boiling water
2 cups cold water
2/3 cup chopped sweet pickle
2/3 cup chopped walnut meats
2/3 cup sliced stuffed olives
Lemon Cups, see Index Card J (see below)
Empty gelatin into a bowl and dissolve it in the 2 cups boiling water; add and stir in cold water. Add and stir in pickles, nuts and olives.Pour into a 6-cup mold and chill until firm. (Pickles, nuts and olives will self-layer as gelatin sets.) Unmold on a large platter. Garnish salad with curly endive or other salad greens and mayonnaise-filled Lemon Cups, as desired. Makes 8 to 12 servings.
NOTE: For a crown of clear gelatin, pour a little dissolved gelatin into bottom of 6 cup mold and chill until partially set. Mix remaining gelatin with pickles, nuts and olives; pour on top of partially set gelatin.Chill; unmold.
Cut a firm,ripe avocado in half, crosswise, and remove the seed. Mash about 1/4 cup cream cheese with a fork. Blend in 1 to 2 tablespoons chopped chives. Fill the seed cavity with the cheese mixture and put the halves back together. Chill several hours. Just before serving, peel the avocado and slice into rings. Arrange on salad greens and serve with your favorite dressing.
Lemon Cups: Remove blossom ends from lemons; cut lemons in half, crosswise. Squeeze out lemon juice. Remove membrane from the peel using a teaspoon. Dip cut edges of peel in paprika. Fill cups with mayonnaise; arrange around edge of salad bowl or platter.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc. New York. © Copyright 1958 Tested Recipe Institute, Inc., New York.