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Catholic Recipe: Jellied Macaroni Ring

    INGREDIENTS

  • 1 can (14-1/2 ounces) chicken broth
  • 1 can water
  • 2 envelopes unflavored gelatine
  • 1 teaspoon instant minced onion
  • 2 teaspoons parsley flakes
  • 1/8 teaspoon pepper
  • 1 teaspoon celery salt
  • 2 cups cooked elbow macaroni
  • 1 large can (4-1/2 ounces) deviled ham
  • 1/2 cup diced green pepper
  • 1/2 cup diced cucumber
  • 1/3 cup mayonnaise
  • 2 packages (10 ounces each) frozen mixed vegetables
  • 1/3 cup bottled Italian dressing
  • deviled eggs
  • Details

  • Serves: 6
  • Yield: 1 8-inch ring mold
  • Prep Time: 5 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

March 25 forecasts the most important and blessed event in Church history. To many of us it is the assurance that, as the seasons follow each other in orderly procession, so Christmas, the birthday of Jesus, is slowly but surely on its way. The year is a great circle of days, and imaginative homemakers throughout the world have done modest but sincere homage to Annunciation Day by serving cakes, coffee rings, or cookies baked in wreath shapes. There is no reason why the wreath form should not be carried out in other foods too. A springtime supper (or luncheon) salad made in a ring mold would be completely appropriate.

DIRECTIONS

Combine chicken broth and water, using soup can to measure water. Add 1/2 cup broth mixture to gelatine to soften. Heat remaining broth mixture; add to gelatine. Stir until dissolved. Pour some of this mixture into 8-inch ring mold to a depth of 1/2 inch; chill until firm. Add onion, parsley, pepper, and celery salt to remaining hot gelatine mixture. Let stand 10 minutes. Chill until it has consistency of unbeaten egg white. Meanwhile combine macaroni, ham, green pepper, cucumber, and mayonnaise; fold into thickened gelatine; spoon into mold on top of clear layer. Chill until firm. Unmold on serving plate. Fill center with frozen mixed vegetables that have been cooked, chilled, and mixed with bottled Italian dressing. Surround with deviled eggs. Makes about 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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