Recipe - Crunch Ham Salad Mold

2 Envelopes unflavoured
gelatin
1 cn (large) Carnation 2%
Evaporated Milk
Three fourths teaspoon Salt
2 cup Chopped cooked ham
1 One half cup Mayonnaise
Three fourths cup Bottled Italian salad
dressing
Three fourths cup Finelychopped green pepper
Three fourths cup Finely chopped celery
1/3 cup Finely chopped green onion

Sprinkle gelatin over E. Milk in Medium saucepan. Let stand 10 minutes to
soften. Cook and stir over low heat until gelatin has dissolved; cool. Stir
in salt. Chill until mixture mounds from a spoon. Fold in ham, Mayo. It.
dressing, celery, green pepper and onion. Spoon into 6cup mold. Chill
until firm. Unmold and garnish to serve. Makes 6 servings.

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 25, 1997.