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