Congealed Vegetable Salad

• 2 envelopes unflavored gelatin (2 Tbsp.)
• 1/2 c. sugar
• 1 tsp. salt
• 1 1/2 c. boiling water
• 1 1/2 c. cold water
• 1/3 c. white vinegar
• 3 Tbsp. lemon juice
• 1/2 tsp. hot pepper sauce
• 2 c. finely shredded cabbage
• 1 c. chopped celery
• 1/2 c. chopped green pepper
• 1/2 c. sliced, stuffed green olives

1. In a large bowl, combine gelatin, sugar and salt.
2. Add briskly boiling water and stir until all ingredients are dissolved.
3. Stir in cold water, vinegar, lemon juice and pepper sauce; chill until partially set.
4. Fold in cabbage, celery, green pepper and olive slices.
5. Pour into a 5 1/2 cup mold or individual molds.
6. Chill until firm.
7. Serve on bed of lettuce with mayonnaise and trim with carrot curls, ripe olives and parsley.
8. Yield:
9. 8 to 10 servings.

unflavored gelatin, sugar, salt, boiling water, cold water, white vinegar, lemon juice, hot pepper sauce, cabbage, celery, green pepper, green olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457340 (may not work)