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1 pk (3-oz) lemon gelatin
1 pn Salt
1 c Hot water
1 c Cold water
1 ts Lemon juice
1 c Canteloupe balls
1/4 c Sliced celery
1/4 c Chopped nuts
1 pk (3-oz) cream cheese; softened
2 tb Mayonnaise
Dissolve gelatin and salt in hot water. Add cold water and lemon juice.
Chill 1/2 mixture until slightly thick. Fold in canteloupe, celery and
nuts. Pour into 1-quart mold. Chill until almost firm. Mix cheese and
mayonnaise until smooth. Gradually blend in remaining gelatin. Pour over
chilled gelatin mixture; chill until firm. Unusual, but good!
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