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Butter 'n Love RecipesRecipes

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Soups, Salads & Saucesprinted page 24

TOMATO ASPIC SALAD

Chris Wahlborg

Ingredients

  • 1 can tomato soup
  • 1 pkg. lemon jello
  • 1 c. cottage cheese
  • 1 c. diced celery
  • 1/2 c. diced onion
  • 3/4 c. diced green pepper
  • 1/2 c. chopped parsley
  • 1/2 c. mayonnaise
  • 3 tsp. vinegar
  • salt to taste

Method

  1. [cut off]t up soup. Melt jello in soup. Cool. Then [cut off]er ingredients. Pour into a 1-pint mold. [cut off]bled for a large group.

Note from the transcription

Only the ingredient list falls on this page; the method and any contributor credit must follow overleaf, though no '(Continued)' line is visible within the frame. Method and credit of a recipe carried over from the preceding page; the first word of the title and the start of each method line are cropped off at the left.

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Photograph of printed page 24 of Butter 'n Love Recipes
The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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