1/2 lb. thinly-sliced cooked ham
1 env. plain gelatin
1/2 c. boiling water
1 c. mayonnaise
1 tsp. salt
2 hard-boiled eggs (opt.)
1 sliced onion
1 tsp. parsley
1 or 2 tsp. pimento
1/2 tsp. white pepper
2 stalks celery
4 c. cooked, diced potatoes
1 c. diced ham
Line 9×5- inch pan with foil, letting foil extend up and over sides. Cover bottom and sides of pan with sliced ham. Put gelatin and water in blender; cover and blend for 30 seconds. Add remaining ingredients and blend again for 30 seconds. Pour mixture over potatoes and diced ham. Chill until firm. Turn out on cold platter and garnish.
Adelaide Naas