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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.

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

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.