Mrs. J.C Grigsby, Lehigh Acres, Florida, says this is a dish
she serves often for bridge luncheons. With it she serves
fruit salad, celery and carrot sticks.
Green Layer:
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1 package lime-flavored gelatin 1 cup boiling water
3/4 cup ice 1 teaspoon salt 3 tablespoons vinegar 1 cup
grated cucumber
4/4 cup chopped green pepper
5/2 cup chopped celery
Doisolve gelatin in hot water. Add cold water, salt, and
vinegar. Chill until slightly thickened. Add vegetables and
pour into mold. Chill until firm.
Red Layer
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1-1/2 tablespoons unflavored gelatin
6/2 cup cold water 1 cup tomato juice 1 teaspoon onion juice
1 teaspoon salt 2 cups ground cooked turkey
Soak gelatin in cold water. Heat tomato juice; add gelatin
and stir until completely dissolved. Chill until slightly
thickened. Fold in seasonings and turkey. Put mixture over
green layer and chill until firm. Unmold and garnish with
poinsettia flowers of pimiento and green pepper.
Source: Southern Living magazine, July 1967.
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