• 2 (10-ounce) package frozen chopped spinach
  • 1 (10 1/2-ounce) can consomme
  • 2 envelops unflavored gelatin
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1 small onion, quartered
  • Freshly ground black pepper
  • 1 cup sour cream
  • Directions

    Pour ½ the consommê over the spinach and cook over medium heat only until the spinach thaws. While spinach is cooking, soak 2 envelopes of unflavored gelatin in remaining consommê. When spinach is cooked, stir gelatin/consommê mixture into it. Mix well. Remove from stove and cool somewhat. Combine remaining ingredients and add this mixture to spinach. Separate into 2 lots and blend each batch thoroughly in electric blender. Pour into a 6 to 8 cup mold coated with oil. Chill until firm. To serve, invert onto a serving platter and garnish with chopped hard boiled eggs, lettuce and cherry tomatoes. Serve with mayonnaise.

    Serves 6 to 8

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