Party Egg Salad - cooking recipe

Ingredients

1 (3 oz.) pkg. lemon flavor gelatin
1 c. hot water
1/2 c. cold water
2 Tbsp. vinegar
1/2 c. mayonnaise
1/2 tsp. salt
1/2 tsp. curry powder or dry mustard
4 hard-cooked eggs, finely chopped
1/2 c. diced celery
1/4 c. diced green pepper
2 Tbsp. chopped parsley

Preparation

Dissolve gelatin in hot water.
Add 1/2 cup cold water, vinegar, mayonnaise, salt and curry powder; beat well with rotary beater or blender.
Pour into freezing tray or metal loaf pan. Chill in freezing unit until firm, about 1 inch from pan edge, but still soft in center (about 20 minutes).
Beat with electric mixer or blender until fluffy and thick.
Fold in eggs, celery, green pepper and parsley.
Pour into an 11 x 7-inch pan or dish. Chill in refrigerator until firm.
Makes 4 to 6 servings.