Spinach Ring

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A nice change for a summer luncheon or buffet table, this ring may be filled with any cold food that fits the menu–fish or shellfish mixed with celery, egg salad, macaroni salad, quartered tomatoes, or ham and potato salad.

Ingredients

2 envelopes unflavored gelatin

1/4 cup cold water

1 can condensed beef broth

1/4 teaspoon salt

2 tablespoons lemon juice

1 cup French dressing, mayonnaise, or sour cream

1 medium onion, quartered

1 package (10 ounces) frozen chopped spinach, thawed

4 hardcooked eggs, quartered

1/2 pound bacon, cooked crisp and crumbled

pimiento strips

Instructions

Sprinkle the gelatin over the water and ¼ cup beef broth in the blender and allow to stand. Heat the remaining beef broth to boil and add to the blender, whirling until all the gelatin is dissolved. Add the salt, lemon juice, and salad dressing and blend well. Stop, add the onion, then the spinach and eggs until eggs are just coarsely chopped. Stir in the bacon and turn into a ring mold or 6-cup mold. Chill for 2-3 hours or until firm. Unmold, garnish with pimiento strips and fill with the desired mixture.

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