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Pate Salad Loaf

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  Cold water 1⁄4 Cup (4 tbs)
  Tomato juice 1⁄2 Cup (8 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Braunschweiger 3⁄4 Pound
  Tomato juice 1 Cup (16 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Sugar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cloves 1⁄8 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.

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Pate Salad Loaf Recipe