Jellied tuna salad (or salmon)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Newspapers from the 40's to | ||
| 2 | cans | Chunk-style tuna (2 cups) |
| 2 | eaches | Chopped, shelled, hard-cooked eggs |
| ½ | cup | Chopped olives |
| 2 | tablespoons | Capers |
| 1 | tablespoon | Chopped chives or minced onion |
| 1 | each | Env. unflavored gelatine |
| ¼ | cup | Cold water |
| 2 | cups | Mayonnaise |
| Tomatoes, skinned and quartered | ||
| 1 | slice | Pared avocado |
| Combine first 5 ingredients. Soften gelatine in cold water in 70's glass | ||
| Measuring cup. Set cup in pan of boiling water, stirring occasionally, | ||
| Till gelatine dissolves. Stir into mayonnaise. Mix well with tuna mixture. | ||
| pounds | Into 1 1/4-qt. ring mold. Chill until firm. Unmold; garnish with | |
| Crisp greens. Fill center with tomato quarters and avocado slices (or | ||
| Vegetables) seasoned with French dressing. | ||
| Makes 6 to 8 servings. | ||
Directions
KEYWORDS: TUNA
SOURCE: MY MOTHER'S RECIPE C
FROM : SALLIE KREBS
JELLIED SALMON SALAD. Substitute 1 1-lb. can salmon, flaked, for tuna.
Submitted By SALLIE KREBS On 03-05-95