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Christmas Molded Salad
1 package of lemon gelatin
2 1/2 cups of boiling water
One 8 ounce can of tomato sauce
1 tablespoon of vinegar
1 teaspoon (or more) ground horseradish
1 package of lime gelatin
3 ounces of cream cheese, softened
1/4 cup of chopped ripe olives
Dissolve lemon gelatin in 1 cup of boiling water. Stir in tomato sauce. Blend in vinegar, mustard and horseradish. Pour into a wet 1 1/2 quart ring mold. Chill until firm. Dissolve lime gelatin in remaining 1 1/2 cups boiling water. Stir gradually into the softened cream cheese, making very smooth. Stir in chopped ripe olives. Pour over firm tomato gelatin and chill. To serve, turn ring out on cold platter and garnish with parsley and canned pimiento.
“God made yeast, as well as dough, and loves fermentation just as dearly as he loves vegetagion.”
Ralph Waldo Emerson (1803-1882)
CIABATTA: This short, stubby, slipper-shaped bread from Lake Como region in Italy is much lighter than its shape would suggest. The porous, chewy interior is enclosed in a crunchy, crispy crust that is lightly coated with flour.
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