2 lg tomatoes, peeled, seeded, & chopped 1 c minced celery 1 c peeled, seeded, & chopped cucumber 1 c chopped green pepper 3/4 c minced onion 1/2 c scraped, shredded carrot 1 (4oz) can chopped green chilies, drained 2 T minced fresh parsley 1 env unflavored gelatin 1/4 c cold water 1/4 c boiling water 1 c mayonnaise 1 T Worcestershire sauce 1 tsp salt 1 tsp dried whole dillweed 1 tsp paprika 1/2 tsp hot sauce 1/2 tsp ground red pepper (optional) Fresh dillweed or parsley sprigs (garnish)
Drain first six ingredients on paper towels 30 minutes; pat dry with paper towels and place in a large bowl. Add green chiles and minced parsley; stir well and set aside. Combine gelatin and cold water. Add boiling water; stir until gelatin dissolves. Let cool. Combine mayonnaise and next five ingredients; stir in red pepper, if desired. Stir in gelatin mixture. Fold mayonnaise mixture into vegetable mixture. Spoon into an oiled 6-cup mold. Cover and chill 8 hours. Garnish if desired. Serve with crackers.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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