"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Congealed Seafood Salad Recipe

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This recipe for Congealed Seafood Salad, by , is from The Williamson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Tate
Added: Sunday, April 13, 2008


3 envelopes unflavored gelatin
1/2 c. cold water
1 c. tomato juice
1/2 c. tomato sauce
juice of 1 lemon
1/4 c. white wine
2 T. horseradish
1 med. can lobster or 2 c. crawfish
1 chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
2 green onions, chopped
2 cloves of garlic, chopped
salt & pepper

Soften gelatin in cold water. Heat tomato juice then, add hot tomato juice to gelatin. Add remaining ingredients except seafood. Chop seafood & add to mixture. Pour into buttered mold. Chill & serve with horseradish sauce.




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