Ham And Potato Salad Ring
|Chopped ham||1 1⁄2 Cup (24 tbs), or ground|
|Plain gelatin||1 Tablespoon (1 Envelope)|
|Water||1⁄2 Cup (8 tbs)|
|Minced onion||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1 Teaspoon|
|Prepared mustard||2 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Cooked and diced potatoes||2 Cup (32 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Onion||1 Small, minced|
|Green pepper||2 Tablespoon, minced|
|Salt||1 1⁄4 Teaspoon|
|Fresh ground pepper||1⁄8 Teaspoon|
In Part I, sprinkle the gelatin on the water, dissolve over low heat, remove from heat and stir in remaining ingredients in Part I.
Turn into a medium ring mold and chill until almost firm.
Prepare Part II the same way as Part I.
Dissolve the gelatin first, remove from the heat and stir in all remaining ingredients in Part II.
Pour over the almost firm Part I and chill until set.
Unmold on a chilled platter and garnish with salad greens and tomato wedges.