Title: Seafood Salad #2
Categories: Salad
Yield: 12 Servings

1	pk	Raspberry jello
2	c	Tomato juice
SEAFOOD LAYER
1		Envelope plain gelatin
1/4	c	Cold water
1/2	c	Hot water
1	pt	Sour cream
2		Hard cooked eggs; diced
1		Stalk celery; diced
1	tb	Chopped green onion
1	c	Mayonnaise
2		Sweet pickles; chopped
2	cn	(6.5-oz) crab or shrimp

From: Chris Wylde

Date: Tue, 6 Aug 1996 06:18:13 +0000 Dissolve jello in 1 cup of hot tomato juice; and 1 cup cold tomato juice. Set aside to cool, but do not refridgerate.

Seafood Layer: Dissolve plain gelatin in cold water; add boiling water. Mix sour cream and mayonnaise and add to the gelatin mixture. Mix gently the seafood, diced eggs, pickles, celery and onion; add to the gelatin mixture. Pour into a glass pan, 9 x 13; refridgerate until set. 'Carefully pour the tomato mixture over the top. Chill. Cut in squares to serve.

TIP: Save celery tops and dry them in the oven. Then rub into powder. Store in glass jars for use in soups, stews and salads.

EAT-L Digest 5 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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