- Cooking Time:
- Preparation Time:
- 1-2/3 CUPS V-8 JUICE
- 1 (3 OZ) PACKAGE LEMON JELLO
- 1 TBL. LEMON JUICE
- ½ TEASP. SALT
- 1 TEASP. GRATED ONION
- 2 TBL. DICED CELERY
- IN A SMALL SAUCEPAN, HEAT 1 CUP OF THE V-8 JUICE TO BOILING. REMOVE FROM HEAT AND STIR IN THE LEMON JELLO. STIR IN THE REMAINING 2/3 CUP OF COLD JUICE, SALT, AND GRATED ONION. POUR MIXTURE INTO A LOAF PAN OR SMALL MOLD OF CHOICE, AND REFRIGERATE ABOUT 45 MINUTES, UNTIL IT BEGINS TO THICKEN. STIR IN THE CELERY AND RETURN TO REFRIGERATOR FOR 4 HOURS OR UNTIL FULLY SET. SERVE PORTIONS ON A LETTUCE LEAF WITH A DAB OF MAYONNAISE.
NotesThis is one of my favorite summer salads. It's so easy to make and goes great with any meal or just as a light lunch with some crackers. It is my adaptation of a recipe published by the JELLO company in the '60's.
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