Two Tone Souffle Salad
|Tomato juice||1 3⁄4 Cup (28 tbs)|
|Lemon flavored gelatin||6 Ounce (2 Package)|
|Wine vinegar||2 Tablespoon|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1 Tablespoon|
|Grated onion||2 Teaspoon|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped pared cucumber||1⁄2 Cup (8 tbs)|
|Cooked peas||1⁄2 Cup (8 tbs)|
Bring 1 cup of the tomato juice to boiling.
Pour over 1 package gelatin and the 1/2 teaspoon salt; stir until dissolved.
Stir in the remaining tomato juice and vinegar.
Pour into a 1 1/2 quart fancy ring mold and chill until just set, but not firm.
Meanwhile, dissolve the remaining package of gelatin and 1/4 teaspoon salt in the boiling water.Add the cold water, lemon juice, mayonnaise, horseradish, and onion; beat until well blended.
Turn into a refrigerator tray and set in freezer about 20 minutes, or until mixture is frozen about 1 inch in from edge of tray.
Turn partially frozen mixture into a bowl and beat with a hand rotary or electric beater until fluffy.
Stir in vegetables and spoon over tomato layer in mold.
Chill until firm, about 4 hours.
Unmold onto a chilled large platter.
Surround with alternate slices of cold roast turkey and ham.
Garnish with parsley sprigs.