3 cups minced luncheon sausage (fritz)
1 pkt chicken noodle soup mix
2 Dspn gelatine
1 Dspn parsley
Method: Make soup using only 2 cups water, while soup is still hot add gelatine & stir well until dissolved. Add parsley & minced meat. Fill mould & chill until set.
Source: contributed by Norma Schopp in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.17.
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