Salads:

Corned Beef and Cabbage Salad

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Ingredients

2 envelopes unflavored gelatin
1 cup water
1 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon tobasco sauce
1 1/2 cup mayonnaise
2 tablespoons finely chopped onion
1/2 cup chopped sweet pickle
1 cup chopped celery
1 cup finely shredded cabbage
1 12 ounce can corned beef, finely chopped

Instructions

Soften gelatin in one cup water in a saucepan. Cook over low heat for five minutes or until dissolved, stirring constantly. Stir in salt, lemon juice and tabasco sauce. Combine with mayonnaise gradually in a mixing bowl. Add onion. Chill until partially set, stirring occasionally. Add remaining ingredients, mixing well. Pour into a six- cup mold and chill until firm. Garnish with lettuce and cherry tomatoes.

Mary Kastor
Rock Island