Imperial Garden Salad Recipe
Ingredients
1/3 cup sugar
2 envelopes unflavored gelatin
1 14-ounce can beef broth
2 cups cold water
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon vinegar
1/4 teaspoon salt
1 16-ounce can fancy mixed Chinese vegetables, drained
1/4, cup diced green pepper
1/2 cup dairy sour cream
1 tablespoon milk
2 teaspoons soy sauce
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.
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