Congealed Vegetable Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon jello
1 envelope unflavored gelatin
1 c. boiling water
1 (3 oz.) pkg. cream cheese, softened
1 can cream of chicken soup
3/4 c. mayonnaise
1 or 2 Tbsp. vinegar to taste
1 tsp. salt
1 small can English peas, drained
1 c. shredded carrot
1 c. chopped celery
1 small onion, chopped
lemon juice and sugar to taste (optional)

Preparation

Dissolve lemon and plain gelatin in boiling water; blend in the cream cheese until smooth.
Add soup and blend well.
Cool. Add mayonnaise, vinegar, salt, lemon juice and sugar, if desired. Beat until well blended.
Chill gelatin mixture until slightly thickened.
Add remaining ingredients.
Mix lightly.
Pour into mold and chill until firm.
Serves 10 to 14.