Jellied Grape Salad
|Tokay grapes||2 Cup (32 tbs)|
|French dressing||3⁄4 Cup (12 tbs)|
|Hot water/Boiling water||1 Cup (16 tbs)|
|Lemon flavored gelatin dessert||3 Ounce (1 Package)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Minced onion||1 Tablespoon|
|Cream cheese||3 Ounce (1 Package)|
|Cream mayonnaise||4 Tablespoon|
Wash the 2 c of grapes.
Make a slit in each and seed.
Marinate in the French dressing for 1/2 hour; drain.
Meanwhile add the hot or boiling water to the gelatin dessert, depending upon the manufacturer's directions.
Add the fruit juices, onion, and salt, and chill until beginning to set.
Add the drained grapes and pour into 6 individual molds or 1 large mold.
Chill until set.
Unmold on six individual beds of lettuce.
Garnish with grape cheese balls made by forming the cream cheese into 6 balls and placing each ball between two halves of seeded grapes.
Serve with Cream Mayonnaise.