RED CREST SALAD|
1 (3 oz.) box lemon Jell-O
2 c. canned tomatoes
1 c. shredded cabbage
1/2 tsp. celery seed
small jar chopped pimiento
2 tsp. horseradish
1/2 tsp. scraped onion
1/4 c. pickle relish
1/2 tsp. salt
1 Tbsp. lemon juice
dash of red pepper
Dissolve Jell-O in boiling tomatoes. Add remaining
ingredients and chill. Serves 6.
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