Gooseberry Salad Recipe
Ingredients
| Gooseberries | 1 16 Ounce | |
| 1 3-ounce package lime-flavored gelatin | ||
| 1 3-ounce package lemon- flavored gelatin | ||
| Sugar | 2 Tablespoon | |
| Vinegar | 1 Teaspoon | |
| Celery | 1 Cup (16 tbs), chopped | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
Directions
Drain gooseberries, reserving syrup.
Add enough water to syrup to measure 1 1/2 cups liquid.
In large saucepan combine 1 1/2 cups liquid, gelatins, and sugar.
Heat and stir till gelatin dissolves.
Add vinegar and 2 cups wafer.
Chill till partially set (consistency of unbeaten egg whites).
Fold in gooseberries, celery, cheese, and pecans.
Pour into 6 1/2-cup mold.
Chill till firm.
If desired, unmold onto lettuce-lined plate.
Add enough water to syrup to measure 1 1/2 cups liquid.
In large saucepan combine 1 1/2 cups liquid, gelatins, and sugar.
Heat and stir till gelatin dissolves.
Add vinegar and 2 cups wafer.
Chill till partially set (consistency of unbeaten egg whites).
Fold in gooseberries, celery, cheese, and pecans.
Pour into 6 1/2-cup mold.
Chill till firm.
If desired, unmold onto lettuce-lined plate.
Chef
