Dilled salmon mold
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (16-oz) salmon |
| ½ | cup | Lemon juice |
| 1 | cup | Sour cream |
| 1 | cup | Shredded cheddar cheese |
| 2 | tablespoons | Grated onion |
| 1 | cup | Celery; finely diced |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Dill weed |
| 2 | Envelopes unflavored gelatin | |
| ½ | cup | Water |
| 2 | tablespoons | Cider vinegar |
| 1 | cup | Whipping cream |
Directions
Drain salmon; remove bones & skin; flake with a fork. Place salmon in large mixing bowl; add lemon juice. Fold in sour cream, cheese, onion, celery, salt & dill. In small sauce pan soften gelatin in water & vinegar. Heat over low heat stirring constantly until gelatin is dissolved. Stir gelatin into salmon. Whip cream & fold into salmon just until combined. Turn into 6-cup mold or long pyrex dish. Refrigerate until firm.
MRS J.L. (LAURA) PORT
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .