Title: Corned Beef Salad
Categories: Beef, Salads, To post, Vegetables
Yield: 10 Servings

2 pk (3 Oz) Lemon Gelatin Powder
2 c Hot Water
3 tb Vinegar
1 c Mayonnaise
1 cn Corned Beef, shredded
3 tb Onion, finely chopped
2 tb Green Bell Pepper, finely
-chopped
2 c Celery, chopped
Spicy Mustard, optional

Dissolve the gelatin in the hot water and vinegar. Cool and add the
remaining ingredients. Pour into a 6 cup mold and chill until firm. Mustard
may be added to the ingredients for those who like a spicy salad.

Serves 8 to 10

Variation: Two tbs. horseradish may be substituted for the mustard.

Source: "Mountain Measures" of the Junior League of Charleston, WV.

ed. 1974

Recipe by: Mrs. Seigle W. Parks Posted to MC-Recipe Digest V1 #618 by Bill
Spalding on May 25, 1997