|by Jennifer Joyce|
Celebrating the delights of tapas, sushi, dim sum, antipasti, and many other finger foods from around the world, this no-fuss cookbook is packed w...
1 - 10 of 42 for vegetable salads molded
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Dissolve gelatin in boiling water. chill until consistency of egg whites. Fold in vegetables and celery seeds. Pour in pan or molds and refrigerate until firm.
Combine first 3 ingredients; chill until syrupy. Add mayonnaise, sour cream, and mustard; mix and let congeal more. Add remaining ingredients.
Combine above ingredients. ... congealing: Combine the 2 mixtures and pour into a 7 cup well-oiled mold or bowl. Chill ... hours in refrigerator until firm.
Dissolve Jello and ... thickened. Fold in vegetables. Pour into 3 or 4 cup mold. Chill until ... desired. Makes ????? servings. (An 8x10 long pan may be used.)
Soften gelatin in cold water in large heat proof bowl, 5 minutes. Mix in 1 1/2 cups boiling water, lemon juice, sugar and salt; stir until gelatin is ...
Blend well and ... selected grated and chopped vegetables; at least 2 cups. (Cabbage, celery, carrot, sliced cucumber, radish, green pepper, green onion, etc.)
Dissolve Jello in boiling water. Add cold water, lemon juice and stir well. When it begins to thicken add vegetables and mold.
Bring tomatoes to ... c. mayonnaise 1/2 c. sour cream or 1 c. mayonnaise Fold all together. Put in mold or shallow bowl. Chill several hours. Serves 8-10.
Stir together Jello, ... sugar, and salt. When nearly congealed, add 1/2 cup salad dressing and beat until frothy. Add the vegetables, stir well, and mold.
Dissolve gelatin in boiling water. Add salad dressing. Chill 10 to 15 minutes. Add cottage cheese and vegetables. Chill until set. Serves 6.
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