Tulsa's Summer Garden Appetizer

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Thursday, January 01, 2004

Categories:

Appetizers-Side Dish

Yield:

5 1/2 cups

Ingredients:

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)

Directions:

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.

Nutrition Facts:

Source:

Ken Oliver, "Cooking with Ken" E-mail questions: koliver@prudential-ok.com