Beef Tomato Salad Recipe
Ingredients
2 envelopes unflavored gelatine
1 1/2 cups water
1 bay leaf
1 can (10 1/2 ounces) condensed consomme
1 can (10 3/4 ounces) condensed tomato soup
2 tablespoons vinegar
1/8 teaspoon celery salt
1 cup finely chopped cooked beef
1/2 cup chopped celery
1/4 cup chopped cucumber
2 tablespoons chopped onion
Directions
In saucepan, sprinkle gelatine on water to soften.
Add bay leaf.
Place over low heat and stir until gelatine is dissolved.
Remove from heat and stir in soups, vinegar, and celery salt.
Remove bay leaf.
Chill until mixture begins to thicken.
Fold in remaining ingredients.
Pour into 5 1/2 cup mold.
Chill until firm.
Add bay leaf.
Place over low heat and stir until gelatine is dissolved.
Remove from heat and stir in soups, vinegar, and celery salt.
Remove bay leaf.
Chill until mixture begins to thicken.
Fold in remaining ingredients.
Pour into 5 1/2 cup mold.
Chill until firm.
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