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    3 Recipes

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    "An easy to make light salad that can be served with or without chicken for vegetarians." by Coulter on

    Recipe #477283

    This is the French version published in a cook book written by Julia Child entitled From Julia Child's Kitchen published on October 6, 1975. Her recipe calls for multiple pots and a casserole dish, but I add everything to the same pot. It's the best. This recipe is also good for a slow cooker after the beef has been browned.

    Recipe #471578

    A beautiful jello salad for any occasion handed down from my mother. It is best if you have a mold that has an opening at the top and the bottom similar to one that is sold by tupperware. When releasing the jello salad onto your serving platter, remove the lid from the larger end of the mold and center it onto the plate. Then remove the smaller lid and let it sit. It will fall onto the plate by itself and turn out perfectly. Prepare it the night before your event and unmold it no more that 1 hour before eating.

    Recipe #345348

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