Custom Search
Search Teri's Kitchen

Cucumber-Cabbage Aspic Congealed Salad

(Shared recipe submitted by Edwina Price Snyder.)

Edwina writes: "This salad congeals fast."

Ingredients and Instructions

Sprinkle gelatin on top of the water; stir. Add:

Stir until all of the gelatin is dissolved. Allow to cool to room temperature, but not yet jelling. Add:

Mix all together well. Pour into individual containers or one rectangular glass dish. Refrigerate until congealed. Cut into squares. Serve on lettuce, if desired.

Share Your Favorite Recipes at
Teri's Kitchen.

Click here for information and to browse all
the shared recipes.

About Edwina: Edwina, originally from Mississippi, lives in Baton Rouge, Louisiana. Her e-mail address is

Additional recipes submitted by Edwina:

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.