"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Ashville Salad Recipe

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This recipe for Ashville Salad, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Maude Huiet Epting
Added: Friday, September 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can tomato soup,
1 eight ounce package cream cheese,
2 small packages of Knox gelatin,
1/2 cup cold water, 1 cup mayonnaise,
1/2 cup onion, finely chopped,
1/2 cup bell pepper, finely chopped,
1 cup celery, finely chopped.

Directions:
Directions:
Heat soup in double boiler. Add gelatin which has been dissolved in water. Add cream cheese gradually. Blend until smooth. Let cool and add mayonnaise and vegetables. Put in round mold overnight. Serve on a platter with boiled shrimp all around it.

Personal Notes:
Personal Notes:
Annie's luncheon recipe

 

 

 

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