Rhubarb Molded Salad
3 cups diced rhubarb
1/2 cup water
1 pkg. strawberry Jell-O
1/2 cup sugar
1 tsp. lemon juice and rind
1 cup finely diced celery
1/2 cup white grapes
Add water to rhubarb and cook for 5 minutes. Remove from heat and add Jell-O, sugar
and lemon. Cool until syrupy. Add celery and grapes. Put in individual ring molds. Fill
centers with chicken salad and toasted almonds.
Tea Garden Salad
1 pkg. orange Jell-O
1 cup hot black tea
1 (11 oz.) can mandarin orange sections
1 (9 oz.) can crushed pineapple
1 (5 oz.) can water chestnuts
Dissolve Jell-O in hot tea. Drain and reserve juice from oranges and pineapple. Add 1
cup reserved juice to Jell-O. Add orange juice to equal 1 cup if needed. Stir. Place in
refrigerator until Jell-O begins to thicken. Add water chestnuts, pineapple and orange
sections to Jell-O. Spoon into well-oiled mold. Refrigerate until set. Serves 8.
