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Congealed Pea Salad Recipe

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This recipe for Congealed Pea Salad is from The O'Neal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small (3 oz.) pkg. lemon Jello
2 T. vinegar
1 (8 oz.) can peas and carrots, drained
1 small jar pimientos
1 jar cocktail onions
2 stalks celery, sliced thinly
Directions:
Directions:
Dissolve Jello in 1 c. boiling water. Stir in 3/4 c. vegetable juices from cans, vinegar, and 1/4 tsp. salt (optional). Chill until partially set. Fold in vegetables. Spoon into individual molds, and chill until firm. Serve inverted on a lettuce leaf, perhaps with a dollop of mayonnaise.
Personal Notes:
Personal Notes:
This recipe originated with a wonderful cook (and organist) in our church at Arcadia. I loved it and made it once for the family, then misplaced the recipe. This is a recreation at Steve's request, amalgamating 2-3 recipes I found on the internet . Hope it matches the original!

 

 

 

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