Easy Perfection Salad

Shortcut Cooking, page 23, by the Meredith Corporation, 1969.

Serves 8-10 on your favorite
Plaid Luncheon Plates.

Ingredients

2 3-oz packages of lemon-flavored gelatin
2 cups boiling water
1 Tbls. vinegar
12-15 ice cubes
6-7 small green onions
1 pimiento
1 pound can sauerkraut
Crisp fresh greens
Ripe olives
Crisp carrot curls

Horseradish Mayonnaise

1 tsp. prepared horseradish
1 cup mayonnaise

Instructions

Place the contents of two 3-ounce packages of lemon-flavored gelatin in an 8.5x4.5x2.5-inch loaf dish. Add 2 cups boiling water and stir to dissolve gelatin. Add I tablespoon vinegar and 12 to 15 ice cubes; stir constantly till gelatin begins to thicken (about 3 minutes). Remove any ice cubes that have not melted.

Into the partially set gelatin snip the tops of 6 or 7 small green onions and I pimiento. Using scissors cut through the contents of one 1 -pound can (2 cups) sauerkraut. Add sauerkraut to gelatin; stir gently to distribute vegetables. Chill till set, about 4 hours or overnight. Unmold onto crisp greens on a serving plate. Garnish with ripe olives and crisp carrot curls, if desired.

Serve with Horseradish Mayonnaise: Stir 1 teaspoon prepared horseradish into 1 cup mayonnaise or salad dressing; blend thoroughly. Makes 8 to 10 servings.