| Angel Salad with Peach Halo (Mold) |
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| 1 (No. 2 1/2) can cling peach slices |
1/2 cup mayonnaise |
| 3/4 cup syrup from peaches |
1/4 teaspoon salt |
| 1 envelope (1 tablespoon) plain gelatin |
1 teaspoon prepared horseradish |
| 3 tablespoons lemon juice |
1/2 cup chilled evaporated milk |
| 2 (3 ounce) packages cream cheese |
1/2 cup finely chopped celery |
| Drain peaches; heat syrup to boiling. Soften gelatin in lemon
juice and dissolve in hot syrup. Cool. Mash cheese with fork;
blend in mayonnaise and seasonings. Blend in gelatin. Whip chilled
evaporated milk in chilled bowl until fluffy. Fold in gelatin,
celery and peach slices, withholding 7 slices for garnish. Turn
into 8-inch ring mold and chill until firm. Unmold on greens.
Decorate with peaches and berries or cherries. Serve with additional
mayonnaise mixed with whipped cream, if desired. |
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| Yield: 8 to 10 servings |
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