Coleslaw Relish Mould Recipe
Ingredients
| Gelatin package | 1 , flavored | |
| Unflavored gelatin | 1 | |
| Boiling water | 2 Cup (16 tbs) | |
| Cold water | 1 1/2 Cup (16 tbs) | |
| Green pepper | 1/2 Cup (16 tbs), finely shredded | |
| 1 cup finely shredded carrot | ||
| 1/4 cup imitation mayonnaise | ||
| Salt | 1/4 Teaspoon | |
| Skim milk | 3 Tablespoon | |
| Cider vinegar | 4 Teaspoon | |
| 3 cups coarsely shredded cabbage | ||
| Chicory (curly endive) | ||
Directions
1. Dissolve both gelatins in boiling water in a medium-size bowl; stir in cold water. Measure 1/2 cup gelatin into a 6-cup mold. Place in a pan of ice and water to speed setting. Chill 10 minutes; stir in green pepper. Chill just until sticky and firm.
2. Measure 1 cup of remaining gelatin mixture into a second small bowl; chill until as thick as unbeaten egg white; stir in carrot; spoon over pepper layer. Chill just until sticky and firm.
3. While carrot layer chills, beat mayonnaise, salt, milk and vinegar into remaining gelatin in medium-size bowl; fold in cabbage; spoon over sticky and firm layer in mold. Chill in refrigerator 6 hours, or until firm.
4. To unmold, run a thin bladed sharp tipped knife around edge to loosen, then dip quickly in and out of a pan of hot water. Invert onto serving plate; garnish with chicory.
2. Measure 1 cup of remaining gelatin mixture into a second small bowl; chill until as thick as unbeaten egg white; stir in carrot; spoon over pepper layer. Chill just until sticky and firm.
3. While carrot layer chills, beat mayonnaise, salt, milk and vinegar into remaining gelatin in medium-size bowl; fold in cabbage; spoon over sticky and firm layer in mold. Chill in refrigerator 6 hours, or until firm.
4. To unmold, run a thin bladed sharp tipped knife around edge to loosen, then dip quickly in and out of a pan of hot water. Invert onto serving plate; garnish with chicory.
Chef
