From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 4 medium cucumbers, peeled

  • 1 green pepper

  • 1 onion

  • 2 ribs celery

  • 1 large package (6 ounces) lime-flavored gelatin

  • 2 cups hot water

  • Lots of salt and white pepper

  • 1/2 cup sour cream

  • 1 Tablespoon lime juice


Puree all vegetables in blender.  Dissolve gelatin, using only 2 cups water.  Stir pureed vegetables into gelatin; add salt, pepper, sour cream and lime juice. Pour into lightly oiled 1-1/2 quart mold and chill until firm.  When using a ring mold, fill the center with Sour Cream Cucumbers (see below).

 INGREDIENTS for Sour Cream Cucumbers:

  • 2 medium cucumbers, thinly sliced

  • 1/2 onion, chopped

  • 1 cup sour cream

  • 1/4 cup lemon juice

  • 3 Tablespoons sugar

  • Salt and pepper, to taste

TO PREPARE Sour Cream Cucumbers:

Mix together all ingredients.  Chill for an hour before serving.  These cucumbers may be served as a relish or used to fill the center of Cucumber Ring Mold (above). 

SERVES:  8 - 10

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