Ribbon Avocado Salad
gelatin
1/4 tsp. Worcestershire
sauce
2 3/4 tsp. salt
3 tbsp. lemon juice
Hot sauce to taste
1 1/2 c. sieved ripe
avocados
1 or 2 drops of green
food coloring
12 oz. cream cheese,
softened
1/2 c. milk
2/3 c. mayonnaise
3 c. tomato juice
1/2 bay leaf
2 whole cloves
2 or 3 sprigs of
parsley
2 stalks celery,
chopped
Dash of cayenne pepper
1 1/2 tbsp. vinegar
1 1/2 tsp. grated onion
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