Coleslaw Aspic Recipe by Ruth Paget
Serves 4
Ingredients:
-1 (1-ounce) envelope gelatin
-1 cup cold milk
-3/4 cup Miracle Whip
-1/4 cup sour cream
-1 teaspoon mustard
-1 teaspoon celery seed
-1 teaspoon grated onion
-1 teaspoon salt
-1 teaspoon pepper
-2 cups finely shredded cabbage
-1 cup finely shredded cabbage
-1 cup peeled tomato wedges
-1 cup cucumber cubes
Steps:
1-Soften gelatin in milk and dissolve over boiling hot water in a double boiler.
2-Combine Miracle Whip, sour cream, mustard, celery seed, onion, salt, pepper, and gelatin together in a bowl. Blend well.
3-Chill until slightly thickened. Add cabbage to gelatin mixture and pour into a 6½-inch mold. Chill until thickened.
4-Unmold gelatin. Surround gelatin with endive, tomato wedges, and cucumber cubes.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
