| MOLDED VEGETABLE SALAD Dissolve: 1 (3oz.) package lemon or lime Jell-o 3/4 teaspoon salt 1 cup boiling water Add: ¾ cup cold water 2 tablespoons white or cider vinegar, 2 teaspoons onion, sliced paper thin or grated ¼ teaspoon black pepper ¼ cup cabbage, sliced paper thin and chopped ¼ cup cucumbers (small in diameter), sliced paper thin, with or without the peel ½ cup celery, sliced paper thin ½ cup carrots, grated 2 tablespoons green pepper, chopped ¼ inch pieces 1 tablespoon pimento, chopped ¼ inch pieces Pour into a one or two quart Jell-o mold and chill until partially set. Stir to distribute vegetables evenly then return to the refrigerator. Chill about 3 hours or until firm. Loosen Jell-o by setting mold in hot water for a few seconds. Turn mold upside down on a serving plate and shake it free from the mold. Garnish with sprigs of mint or parsley and a dab of mayonnaise. Makes 6-8 servings |