3 ounces unflavored gelatin
2 cups cold water
3 quarts boiling water
1 cup cider vinegar
1 cup lemon juice
1 ounce salt (1 1/2 tbsp)
1 pound granulated sugar
24 ounces cabbage, chopped
10 ounces celery, chopped
4 ounces pimiento, chopped
4 ounces green pepper, chopped
1 tablespoon paprika
Servings: 40
1. Sprinkle gelatin over cold water. Let stand 10 minutes.
2. Add boiling water to gelatin. Stir until gelatin is dissolved.
3. Add vinegar, lemon juice, salt and sugar to gelatin mixture. Stir until sugar is dissolved. Chill.
4. When liquid begins to congeal, add vegetables. Pour into a 12x20x2-inch counter pan. Place in the refrigerator to congeal.
5. Cut 5x8 for 40 portions. Cut 6x8 for 48 portions.
Yield: 1 pan 12x20x2 inches
2 cups cold water
3 quarts boiling water
1 cup cider vinegar
1 cup lemon juice
1 ounce salt (1 1/2 tbsp)
1 pound granulated sugar
24 ounces cabbage, chopped
10 ounces celery, chopped
4 ounces pimiento, chopped
4 ounces green pepper, chopped
1 tablespoon paprika
Servings: 40
1. Sprinkle gelatin over cold water. Let stand 10 minutes.
2. Add boiling water to gelatin. Stir until gelatin is dissolved.
3. Add vinegar, lemon juice, salt and sugar to gelatin mixture. Stir until sugar is dissolved. Chill.
4. When liquid begins to congeal, add vegetables. Pour into a 12x20x2-inch counter pan. Place in the refrigerator to congeal.
5. Cut 5x8 for 40 portions. Cut 6x8 for 48 portions.
Yield: 1 pan 12x20x2 inches
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