Imperial Garden Salad Recipe
Ingredients
| Sugar | 1/3 Cup (16 tbs) | |
| 2 envelopes unflavored gelatin | ||
| Beef broth | 1 14 Ounce | |
| Cold water | 2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| 1 16-ounce can fancy mixed Chinese vegetables, drained | ||
| 1/4, cup diced green pepper | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Milk | 1 Tablespoon | |
| Soy sauce | 2 Teaspoon | |
Directions
In saucepan combine sugar and gelatin.
Add beef broth; bring to boiling, stirring to dissolve gelatin.
Remove from heat; add cold water, lemon juice, 2 tablespoons soy sauce, vinegar, and salt.
Chill till partially set.
Fold in Chinese vegetables and green pepper.
Pour mixture into 5-cup mold.
Chill till firm.
To make dressing, combine sour cream, milk, and 2 teaspoons soy sauce.
Add beef broth; bring to boiling, stirring to dissolve gelatin.
Remove from heat; add cold water, lemon juice, 2 tablespoons soy sauce, vinegar, and salt.
Chill till partially set.
Fold in Chinese vegetables and green pepper.
Pour mixture into 5-cup mold.
Chill till firm.
To make dressing, combine sour cream, milk, and 2 teaspoons soy sauce.
Chef
