Molded Corned-Beef Ring

Three favorite-corned beef, cabbage and potatoes-go fancy in this summery salad.

Makes 6 servings.

Corned-Beef Layer:
2 envelopes unflavored gelatin
2 tablespoons sugar
3 cups water
2 beef-bouillon cubes
1/2 cup cider vinegar
2 cups diced cooked corned beef
2 cups chopped celery
1/4 cup chopped green pepper
1 tablespoon prepared horseradish

Potato Salad Layer:
4 cups diced, peeled, cooked potatoes
2 cups finely shredded cabbage
1 small onion, chopped (1/4 cup)
1/4 cup chopped parsley
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1 teaspoon prepared mustard
1 teaspoon salt

Procedure:
1. Make corned-beef layer: Combine gelatin and sugar in a medium-size saucepan; stir in 1 cup of the water and bouillon cubes. Heat, stirring constantly, until gelatin and bouillon cubes dissolve. Remove from heat; stir in remaining 2 cups of water and vinegar to mix well.
2. Measure 3/4 cup into a small bowl; let stand at room temperature for step 4. Pour remaining gelatin mixture into a large bowl; chill 30 minutes, or until as thick as unbeaten egg white.
3. Mash canned corned beef lightly with a fork, then stir into thickened gelatin with celery. green pepper and horseradish.Spoon into a 10-cup ring mold; chill just until sticky-firm.
4. While corned-beef layer chills, make potato-salad layer.Combine potatoes, cabbage, onion and parsley in a large bowl.Blend mayonnaise and salt or salad dressing, sour cream, mustard and salt into the 3/4 cup gelatin from step 2; fold into potato mixture.
5. Spoon over sticky-firm corned-beef large in mold; chill at least 4 hours, or until firm.
6. Just before serving, run a sharp-tip, thin-blade knife around top of mold, then dip mold very quickly in and out of a pan of hot water.Invert onto serving plate; carefully lift off mold. Garnish plate with salad greens and serve with additional mayonnaise or salad dressing, if you wish.