Title: Cucumber Salmon Ring (Corr)
Categories: None
Yield: 1 Servings

1 pk (3 oz) Royal Lime Gelatin
1 1/2 Taspoons seasoned salt
2 c Boiling water
1 c Cold water
2 tb Lemon juice
1 c Peeled; grated cucumber
1 pk (3-oz) Royal Lemon Gelatin
3/4 c Mayonnaise
2 tb White vinegar
1 cn (1-lb) pink salmon; drained,
-boned, and flaked
1/3 c Chopped sweet pickle
1/2 c Chopped celery

This recipe comes from The Fleischmann's Margarines brochure, printed in
1972, Dietary Control of Cholesterol.

Dissolve lime gelatin and 1/2 teaspooon seasoned salt in 1 cup boiling
water. Add cold water and lemon juice. Chill until slightly thickened.

Fold in cucumber; pour into a 6-cup ring mold. Chill until almost firm.

Dissolve lemon gelatin in 1 cup boiling water. Add mayonnaise, vinegar and
1 teaspoon seasoned salt. Stir until blended.

Add remaining ingredients; chill until slightly thickened. Spoon over first
layer.
Posted to JEWISH-FOOD digest by Harriet Neal on May
05, 1998