 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
|
My homemaker club is proud to say we've never served a dish more than once at our monthly meetings. That's quite an accomplishmentconsidering we've been together 43 years! They're still talking about this one-of-a-kind salad. Ingredients:
2 packages (3 ounces each) lemon gelatin |
2 cups boiling water |
1 package (3 ounces) cream cheese, softened |
1 cup heavy whipping cream, divided |
1 cup thinly sliced celery |
1 cup sliced pimiento-stuffed olives |
shrimp sauce: |
2 hard-cooked eggs, chopped |
1 cup mayonnaise |
1 can (4 ounces) tiny shrimp, rinsed and drained |
1 jar (2 ounces) chopped pimientos, drained |
1/4 cup minced fresh parsley |
2 tablespoons finely chopped onion |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a bowl, dissolve gelatin in boiling water. Chill until syrupy, about 30 minutes. Meanwhile, beat cream cheese and 1 tablespoon cream in a bowl until smooth.
2. In another bowl, beat remaining cream until soft peaks form; fold into cream cheese mixture. Fold in the celery, olives and gelatin. Pour into seven 6-oz. custard cups or molds coated with cooking spray; chill until firm.
3. Combine sauce ingredients. Chill. Unmold salads onto individual plates. Serve with sauce. Yield: 7 servings.
|
|