Recipes

One 3 cup mold
1 envelope unflavored gelatin
1/2 cup cold water
1 T. champagne (or distilled vinegar)
1/2 t. salt
3/4 cup sour cream
1/4 cup sandwich spread
2 t. prepared mustard
4 hard-cooked eggs, finely chopped
1 cup minced celery
1/4 cup minced green pepper
2 T. sliced ripe olives, well drained
2 T. radish slices, halved
2 t. minced green onion

Soften gelatin in water in a cup. Place cup in pan of simmering water until gelatin is dissolved. Add vinegar and salt to dissolved gelatin; cool to room temperature. Blend sour cream, sandwich spread and mustard into cooled gelatin; fold in remaining ingredients and pour into mold. Chill until firm. Unmold onto lettuce-lined platter.