Vegetable Mold Recipe

Summary

CuisineCourse
Method

Ingredients

 Lemon jello6 Ounce
 Hot water2 Cup (32 tbs)
 Cold water2 Cup (32 tbs)
 Lemon juice2 Tablespoon
 Salt To Taste
 Sliced carrots1⁄2 Cup (8 tbs)
 Frozen green peas1⁄2 Cup (8 tbs)
 Hard-cooked eggs3 , sliced
 Shredded red cabbage1⁄2 Cup (8 tbs)
 Shredded turnips1⁄2 Cup (8 tbs)
 Green onion1 , thinly sliced

Nutrition Facts

Serving size: Complete recipe

Calories 497 Calories from Fat 169

% Daily Value*

Total Fat 19 g28.9%

Saturated Fat 5.7 g28.4%

Trans Fat 0 g

Cholesterol 725.1 mg

Sodium 879.6 mg36.6%

Total Carbohydrates 55 g18.4%

Dietary Fiber 9 g36.2%

Sugars 37.2 g

Protein 30 g59.1%

Vitamin A 254.6% Vitamin C 170.7%

Calcium 21.8% Iron 23.6%

*Based on a 2000 Calorie diet

Directions

Dissolve the lemon Jello in hot water.
Stir in the cold water, lemon juice, and salt.
Set aside.
Cook the carrots and peas according to package directions, drain and cool.
Set aside.
To assemble, pour about half cup of the Jello into a six-cup capacity mold.
Place in the refrigerator to set.
Arrange the egg slices in the center of the mold, circle with rows of carrots and peas.
Gently pour in half of the remaining Jello.
Place in refrigerator to set.
Combine the cabbage, turnips and green onions with the remaining Jello.
Pour into the mold, cover with plastic wrap, and chill four hours or overnight.
When ready to serve, run a knife blade around the edges of the mold, place a serving platter over it and invert.
Garnish with salad greens.
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