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Devil's Own Molded Salad

salads, beer

1 package lemon jelly dessert
1 cup boiling water; scant
1 cup lager; scant
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons lemon juice
2 inches sliced seeded cucumber; coarsely chopped
1/2 cup chopped celery
1/2 cup finely shredded cabbage
1/4 cup shredded or grated carrot
2 tablespoons finely chopped green pepper
1 peeled, cored apple; coarsely chopped
----Devil's Own Dressing----
4 hard-boiled eggs; peeled
1/4 cup vinegar
1/4 cup oil
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon dry mustard; up to 1/2
1 teaspoon grated onion

Dissolve the jelly powder in boiling water, add the lager, salt, pepper and lemon juice. Place in a cool place until slightly thickened. Prepare the vegetables and arrange in your mold. Pour the jelly mixture over the vegetables and place in refrigerator until firm. Unmold on crisp lettuce leaves or watercress and serve with Devil's Own Dressing. Devil's Own Dressing: With Blender: Chop eggs, place in blender with other ingredients and blend until smooth. Pour into bowl and refrigerate for several hours. Without Blender: Mash eggs with grated onion, as finely as possible. Force through coarse sieve several times. Then, in a deep narrow bowl, add other ingredients to eggs and beat at high speed with mixer. Strain into a small bowl and refrigerate.

Contributor: Beer and Cooking - Ann Wanstall

Yield: 6 servings

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