Recipe - Cucumber Salmon Ring (Corr)

1 pack (3 oz) Royal Lime Gelatin
1 One half Taspoons seasoned salt
2 cup Boiling water
1 cup Cold water
2 tablespoon Lemon juice
1 cup Peeled; grated cucumber
1 pack (3oz) Royal Lemon Gelatin
Three fourths cup Mayonnaise
2 tablespoon White vinegar
1 cn (1lb) pink salmon; drained,
boned, and flaked
1/3 cup Chopped sweet pickle
One half cup Chopped celery

This recipe comes from The Fleischmann's Margarines brochure, printed in
1972, Dietary Control of Cholesterol.

Dissolve lime gelatin and One half teaspooon seasoned salt in 1 cup boiling
water. Add cold water and lemon juice. Chill until slightly thickened.

Fold in cucumber; pour into a 6cup ring mold. Chill until almost firm.

Dissolve lemon gelatin in 1 cup boiling water. Add mayonnaise, vinegar and
1 teaspoon seasoned salt. Stir until blended.

Add remaining ingredients; chill until slightly thickened. Spoon over first
layer.
Posted to JEWISHFOOD digest by Harriet Neal queenbe@earthlink.net on May
05, 1998