Pate Salad Loaf
|Cold water||1⁄4 Cup (4 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Tomato juice||1 Cup (16 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Finely chopped celery||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Finely chopped green onions||1⁄4 Cup (4 tbs)|
|Crisp salad greens||1 Cup (16 tbs)|
|Frozen asparagus spears||10 Ounce, cooked, drained and chilled (1 Package)|
|Tomato||1 , sliced|
|Hard-cooked eggs||2 , sliced|
Combine water and 1/2 cup tomato juice; sprinkle gelatin on liquid to soften.
Stir over low heat until gelatin is dissolved.
Chill until slightly thickened.
Soften braunschweiger by mashing with spoon; stir into gelatin mixture along with remaining ingredients except salad greens, asparagus, tomato and eggs.
Pour into'loaf pan, 9x5x3 inches.
Chill until firm.
Unmold on greens; arrange asparagus and slices of tomato and eggs around loaf.