tuna mousse #2

1 Servings
12 ounces Tuna
1 cup Skim milk
Chicken bouillon cube
2 tablespoons Mayonnaise
1 pack Knox gelatin
1 tablespoon Lime juice
Ice cubes
1 medium Cucumber; chopped, unpeeled
1 teaspoon Onion flakes

Sprinkle gelatin over milk in pan. Let stand 2 minutes. Add chicken bouillon; heat over low heat until dissolved. Pour into blender. Add mayo and lime juice; blend. Add ice cubes 1 at a time. Stir in tuna, cuke and onion. Pour into 4-cup mold or individual molds. Chill until set, 1 hour.

Unmold on lettuce leaf.

Posted to recipelu-digest Volume 01 Number 553 by "Diane Geary." <diane@...> on Jan 18, 1998

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