St. Nick Salad Ring
|Strawberry gelatin||6 Ounce (2 package)|
|Boiling water||3 1⁄2 Cup (56 tbs)|
|Lemon juice||2 Tablespoon|
|Grated onion||1 Tablespoon|
|Cream cheese||6 Ounce (2 packages, 3 ounce each)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Grapefruit||2 , sectioned|
|Diced celery||1 Cup (16 tbs)|
|Avocado||1 , diced|
|Unpared apple||1 Medium|
Dissolve gelatin in boiling water; stir in lemon juice, vinegar, onion and salt.
Chill until syrupy.
Form cream cheese into small balls about the size of marbles; roll in parsley.
Lightly oil 1 1/2 quart ring mold.
Alter nate cheese balls and grapefruit sections around bottom of mold, rounded side of fruit down.
Spoon syrupy gelatin around design to depth of about 1/4 inch.
Chill until firm.
Fold celery, avocado and apple into remain ing syrupy gelatin.
Pour into mold.
Chill for several hours.