Family Supper Salad Recipe
Ingredients
| 4 cups ground or finely-chopped cooked smoked tongue | ||
| Lemon juice | 3 Tablespoon | |
| 3 medium sour pickles | ||
| 2 hard-cooked eggs | ||
| Green pepper | 1 Small | |
| Chopped celery | 1 Cup (16 tbs) | |
| Mayonnaise | ||
| Radish | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 envelopes unflavored gelatin | ||
| Cold water | 1/2 Cup (16 tbs) | |
Directions
About 4 hours before supper:
1. Spread ground tongue in 8-by-8-by-2-inch pan, or 10-by-5-by-3-inch loaf pan; sprinkle with lemon juice; refrigerate 1 hour.
2. Meanwhile, chop pickles, eggs, and green pepper; combine with celery, 1 tablespoon mayonnaise, horseradish, and pepper; refrigerate.
3. Sprinkle gelatin over cold water; add enough boiling water to measure 1 cup; stir until dissolved.
4. When tongue has refrigerated 1 hour, stir in gelatin and celery mixture. Refrigerate until set — about 2 hours.
5. Unmold on bed of salad greens; garnish with parsley sprigs, if desired. Serve with more mayonnaise.
1. Spread ground tongue in 8-by-8-by-2-inch pan, or 10-by-5-by-3-inch loaf pan; sprinkle with lemon juice; refrigerate 1 hour.
2. Meanwhile, chop pickles, eggs, and green pepper; combine with celery, 1 tablespoon mayonnaise, horseradish, and pepper; refrigerate.
3. Sprinkle gelatin over cold water; add enough boiling water to measure 1 cup; stir until dissolved.
4. When tongue has refrigerated 1 hour, stir in gelatin and celery mixture. Refrigerate until set — about 2 hours.
5. Unmold on bed of salad greens; garnish with parsley sprigs, if desired. Serve with more mayonnaise.
Chef
