TOMATO CHEESE SALAD
Salads
Ingredients
- 6 servings
- 1 level tablespoon gelatin
- 1/4 cup cold water
- 1 can tomato soup
- 1 pkg cream cheese
- 1/2 cup mayonnaise
Directions
few grains salt
1/2 cup cream or evaporated milk, whipped
1 tablespoon onion juice
1 tablespoon butter
1/2 cup stuffed olives, chopped
Soak gelatin in cold water about five minutes. Heat soup in double boiler. Add cheese, onion juice and butter. Heat until cheese is softened.
Add soaked gelatin and stir until dissolved. Cool.
Add mayonnaise, whipped evaporated milk or cream and olives. Turn into wet ring mold and chill.
When firm, remove to bed of lettuce and serve with mayonnaise sprinkled with paprika.
This may be thoroughly chilled or frozen in tray of automatic refrigerator.
This was in one of Chee Chee’s cookbooks; she dated the recipe January 8, 1938.
Hawthorne Family Cookbook
1/2 cup cream or evaporated milk, whipped
1 tablespoon onion juice
1 tablespoon butter
1/2 cup stuffed olives, chopped
Soak gelatin in cold water about five minutes. Heat soup in double boiler. Add cheese, onion juice and butter. Heat until cheese is softened.
Add soaked gelatin and stir until dissolved. Cool.
Add mayonnaise, whipped evaporated milk or cream and olives. Turn into wet ring mold and chill.
When firm, remove to bed of lettuce and serve with mayonnaise sprinkled with paprika.
This may be thoroughly chilled or frozen in tray of automatic refrigerator.
This was in one of Chee Chee’s cookbooks; she dated the recipe January 8, 1938.
Hawthorne Family Cookbook
Source: PDF page 64
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