Recipe - Luncheon Salad

3 ounce Lemon gelatin
1 cup Boiling water
One half teaspoon Salt
1 tablespoon Grated onion
3 Hard boiled eggs, minced
One half pound Pimiento cheese, minced
1 teaspoon Green pepper
3 cup Celery, chopped fine
1 cup Walnuts
One half cup Mayonnaise
1 cup Whipped topping

DISSOLVE GELATIN IN BOILING WATER. COOL. ADD REMAINING INGREDIENTS EXCEPT
FOR THE MAYONNAISE AND WHIPPED TOPPING. MIX THE MAYONNAISE AND TOPPING AND
BLEND INTO THE GELATIN MIXTURE. POUR INTO INDIVDUAL MOLDS OR A RING MOLD.
REFRIGERATE FOR A LEAST 2 HOURS BEFORE SERVING. NOTE: THIS RECIPE MAKE A
LUNCHEON MEAL BY ITSELF.

Posted to EATL Digest 31 Mar 97 by Patrick & Sarah Gruenwald
sitm@EKX.INFI.NET on Nov 1, 1996