• BROWSE ALL RECIPES
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes

    • Marinades and Sauces
    • Salads
    • Side Dishes
    • Soups, Stews and Chili
  • SHOPPING COUPONS
    • Online Shopping Coupons
  • COOKING VIDEOS
    • American
    • Appetizers
    • Asian
    • Beef
    • Breakfast
    • Desserts
    • Eastern
    • French
    • Greek
    • Grill & BBQ
    • Healthy
    • Holiday
    • Indian
    • Italian
    • Latin American
    • Lebanese
    • Low-Carb
    • Mexican
    • Pork
    • Poultry
    • Seafood
    • Soups & Salads
    • Vegetarian
  • COOKING TIPS
    • How To Peel An Avocado
    • How To Dice A Pineapple
    • How To Cut Cantaloupe
    • How To Cut Cantaloupe
    • How To Slice Kiwi
  • SHOP ORGANIC PRODUCTS
    • Visit Our Online Store
  • RETURN HOME

RECIPE CATEGORIES

  • Appetizers
  • Breads
  • Breakfast
  • Desserts
  • Drinks
  • Main Dishes
  • Marinades and Sauces
  • Other
  • Pasta
  • Salads
  • Side Dishes
  • Soups, Stews and Chili

VIDEO CATEGORIES

  • American
  • Appetizers
  • Asian
  • Beef
  • Breakfast
  • Desserts
  • Eastern
  • French
  • Greek
  • Grill & BBQ
  • Healthy
  • Holiday
  • Indian
  • Italian
  • Latin American
  • Lebanese
  • Low-Carb
  • Mexican
  • Pork
  • Poultry
  • Seafood
  • Soups & Salads
  • Vegetarian

Queen of Hearts Salad

 

Ingredients

  • sl Onion
  • Cloves
  • Cayenne, few grains
  • /2 /2 c cold water
  • /2 /2 c shrimps, flaked
  • 1/2 c Stewed tomatoes
  • /4 /4 ts salt
  • tb Gelatin
  • ts Sugar
  • tb Capers
  • tb Vinegar
  • Piece bay leaf

Directions

  • Soak gelatin in cold water 5 minutes
  • Cook onion, spices, seasonings, and vinegar with tomatoes
  • strain, add gelatin and stir until dissolved
  • Cool add shrimps and capers
  • Pour into heart shaped molds which have been dipped into cold water
  • Chill until firm
  • Unmold on lettuce
  • Garnish with mayonnaise and slices of stuffed olives
  • NOTES : Chicago Tribune 1937 Recipe by: Mary Meade Posted to FOODWINE Digest 26 Jan 97 by Leon Gerst on Jan 27, 1997.

Yields 4 Servings

Nutrition Info

  • Singular Yield Unit: 1 Serving (35g)
  • Total Calories: 19.00
  • Total Fat: 0.72
  • Calories From Fat: 7.00
  • Total Fat Pct: 0.01
  • Sat Fat: 0.19
  • Sat Fat Pct: 0.01
  • Mono Fat: 0.06
  • Poly Fat: 0.26
  • Trans Fat: 0.22
  • Cholesterol: 0.00
  • Cholesterol Pct: 0.00
  • Sodium: 78.46
  • Sodium Pct: 0.03
  • Potassium: 102.35
  • Potassium Pct: 0.03
  • Total Carbs: 3.99
  • Total Carbs Pct: 0.01
  • Dietary Fiber: 1.45
  • Dietary Fiber Pct: 0.06
  • Sugar: 2.55
  • Protein: 0.49
  • Protein Pct: 0.01

Reviews

MARKETPLACE RECOMMENDATIONS

FROM OUR PARTNERS

FEATURED RECIPE VIDEOS

DISH OF THE DAY

OREO AND PEANUT BUTTER BROWNIE CAKES

MARKETPLACE RECOMMENDATIONS

MOST POPULAR RECIPES

Chocolate Pizza
Berry Easy Cheesecake Pie
Taco Dip
BBQ Burgers
Oreo's Chocolate Surprise
Belgian Waffles
Pizza Dip
Southwest-Style Meatloaf

TOP PINS ON PINTEREST

RELATED VIDEOS

How to Peel an Avocado

Learn how to peel an avocado...

How to Dice a Pineapple

Learn how to dice a pineapple...

How to Cut Cantaloupe

Learn how to cut cantaloupe...

How to Cut Watermelon

Learn how to cut watermelon...

How to Slice Kiwi

Learn how to slice kiwi...

© copyright 2014 | Organic Recipe Book | About Us | Contact Us | Privacy Policy | all rights reserved | Powered by BigOven.com

Information about prices, products, services and merchants is provided by third parties and is for informational purposes only.
Organic Recipe Book does not represent or warrant the accuracy or reliability of the information, and will not be liable for any errors, omissions, or delays in this information or any losses, injuries, or damages arising from its display or use.