Ham and Potato Salad Ring
|Unflavored gelatin||1⁄4 Ounce (1 envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||8 Ounce (1 can)|
|Canned ham/Pork||1 Can (10 oz), chopped (1 can)|
|Prepared horseradish||1 Tablespoon|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Cooked potatoes||4 Cup (64 tbs), cubed|
|Celery||3⁄4 Cup (12 tbs), finely chopped|
|Hard cooked eggs||3 , chopped|
|Onion||3 Tablespoon, chopped|
|Pickle relish||2 Tablespoon|
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
1 In a bowl, soften gelatin in cold water.
2 In a pan, heat the tomato sauce.
3 Add in softened gelatin, stirring until dissolved.
4 Dice the ham.
5 Add the ham, horse-radish and green pepper to the tomato mixture.
6 Transfer the mixture into a 9 1/2" ring mold (6 cup).
7 Place in the refrigerator and chill until firm.
8 Meanwhile, make the potato salad.
9 In a bowl, combine potatoes, celery, eggs, onion, pickle relish, salt and mayonnaise.
10 Add to the mold over the layer of meat.
11 Chill for another 2 or 3 hours, or until set.
12 Unmold carefully on a serving dish.
13 Serve garnished with greens or hard-cooked eggs.
14 Place a bowl of mayonnaise in the center.