Buffet Jellied Cantaloupe Salad Recipe
Ingredients
3 envelopes unflavored gelatin
1 cup dry sherry
1 quart stewed tomatoes
2 tablespopns onion, grated
1/2 cup celery leaves, finely chopped
Mayonnaise
1 large bay leaf
1 teaspoon salt
Pinch cayenne pepper
2 tablespoons tarragon vinegar
1 teaspoon confectioners sugar
Cantaloupe balls
Crisp lettuce leaves
Directions
Soften gelatin in sherry 10 minutes.
Combine in pan tomatoes, onion, celery leaves, bay leaf, salt and cayenne; simmer 15 minutes.
Remove from heat.
Add gelatin,.vinegar and confectioners' sugar; stir until gelatin is thoroughly dissolved and mixture well blended.
Strain through a fine wire sieve into lightly oiled individual molds, each containing 5 or 6 small cantaloupe balls.
Chill thoroughly and serve on lettuce leaves with mayonnaise.
NOTE: Terrific for covered-dish supper or buffet table.
Combine in pan tomatoes, onion, celery leaves, bay leaf, salt and cayenne; simmer 15 minutes.
Remove from heat.
Add gelatin,.vinegar and confectioners' sugar; stir until gelatin is thoroughly dissolved and mixture well blended.
Strain through a fine wire sieve into lightly oiled individual molds, each containing 5 or 6 small cantaloupe balls.
Chill thoroughly and serve on lettuce leaves with mayonnaise.
NOTE: Terrific for covered-dish supper or buffet table.
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