Saturday, January 5

Mystery Salad!

You get a double dose of recipes today, from the hallowed halls of ancient Pillsbury texts. I wonder why folks don't eat stuff like this anymore?

The first recipe, Mystery Salad, is from Mrs. Tairy Greene of Des Moines, IA.

3 packages lemon jello
1 1/2 c. boilin water
1 1/2 c. celery, chopped
1/3 c. onion, chopped
1/3 c. green pepper, chopped
3 cans tuna, drained (yes, that's right - tuna and jello)
3 cans condensed chicken noodle soup
8 oz. can water chestnuts, drained and chopped
1 1/2 c. mayonnaise or Miracle Whip
1 1/2 c. whippin cream (not whipped cream, whippin cream - thank god)

Pan size: 9x13 bakin dish

How to:
In a large bowl, dissolve jello in boilin water. Cool to lukewarm. Add all remainin ingredients and blend well. Pour into 9x13 pan and refrigerate until firm. (P.S. Try not to vomit.)

No comments: