Ruby Aid Emerald Salad Recipe
Ingredients
| Tomato juice | 1 1/2 Cup (16 tbs), divided | |
| Lemon package | 1 , flavored | |
| Beer | 1/2 Cup (16 tbs) | |
| White vinegar | 1 Tablespoon | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Green onions | 2 , chopped | |
| 1 (2-ounce) jar diced pimiento, drained | ||
| Lettuce leaves | ||
Directions
Bring 1 cup tomato juice to a boil; remove from heat.
Add gelatin, stirring 2 minutes or until gelatin dissolves.
Add remaining 1/2 cup tomato juice, beer, and vinegar.
Chill until the consistency of unbeaten egg white.
Fold in finely chopped celery and next 3 ingredients.
Spoon mixture into 6 lightly oiled 2/3-cup molds or a lightly oiled 4-cup mold.
Cover and chill until firm.
Unmold onto a lettuce-lined serving platter, and garnish, if desired.
Add gelatin, stirring 2 minutes or until gelatin dissolves.
Add remaining 1/2 cup tomato juice, beer, and vinegar.
Chill until the consistency of unbeaten egg white.
Fold in finely chopped celery and next 3 ingredients.
Spoon mixture into 6 lightly oiled 2/3-cup molds or a lightly oiled 4-cup mold.
Cover and chill until firm.
Unmold onto a lettuce-lined serving platter, and garnish, if desired.
Chef
