Harvest Vegetable Loaf Recipe
Ingredients
| 2 packages lemon-flavored gelatin | ||
| Boiling water | 3 1/2 Cup (16 tbs) | |
| Vinegar | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 9 to 12 long green beans, cooked | ||
| 3 or 4 long strips pimiento | ||
| 1 cup cooked cauliflowerets | ||
| 1/2 cup cooked sliced carrots | ||
| Celery | 1/4 Cup (16 tbs), diced | |
| Radishes | 1/4 Cup (16 tbs), sliced | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
Directions
Dissolve gelatin in boiling water; add vinegar and salt.
Pour about 1/2 inch of gelatin mixture into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Chill until set.
Divide beans in 3 or 4 bundles and circle each with pimiento strip.
Arrange on gelatin in pan.
Chill remaining gelatin till partially set: pour enough over beans to cover; chill until firm.
Meanwhile combine remaining gelatin with rest of vegetables (but do not chill).
Pour over firm gelatin in pan, then chill till set.
Unmold on greens.
Pour about 1/2 inch of gelatin mixture into 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Chill until set.
Divide beans in 3 or 4 bundles and circle each with pimiento strip.
Arrange on gelatin in pan.
Chill remaining gelatin till partially set: pour enough over beans to cover; chill until firm.
Meanwhile combine remaining gelatin with rest of vegetables (but do not chill).
Pour over firm gelatin in pan, then chill till set.
Unmold on greens.
Chef
