Molded Tomato Salad (4)
3 oz. pkg raspberry gelatin
1/3 c. boiling water
16 oz. can stewed tomatoes
Salt to taste
1/8-1/4 tsp. Tabasco
3 Tbsp. mayonnaise thinned with lemon juice
1 c. sour cream
In pan dissolve gelatin in boiling water. Puree tomatoes in blender. Add tomatoes to gelatin mixture; salt to taste. Stir in Tabasco. Oil mold with a little mayonnaise and pour in mixture. Chill until set. Unmold. Blend sour cream and mayonnaise and spoon over top.
Source: Second Presbyterian Church Women's Association, Indianapolis, IN "Thou Shalt Season With," 1985
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3 oz. pkg raspberry gelatin
1/3 c. boiling water
16 oz. can stewed tomatoes
Salt to taste
1/8-1/4 tsp. Tabasco
3 Tbsp. mayonnaise thinned with lemon juice
1 c. sour cream
In pan dissolve gelatin in boiling water. Puree tomatoes in blender. Add tomatoes to gelatin mixture; salt to taste. Stir in Tabasco. Oil mold with a little mayonnaise and pour in mixture. Chill until set. Unmold. Blend sour cream and mayonnaise and spoon over top.
Source: Second Presbyterian Church Women's Association, Indianapolis, IN "Thou Shalt Season With," 1985
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