Molded salmon salad

Yield: 6 Servings

Measure Ingredient
2 Envelopes unflavored gelatin
½ cup Cold water
1 cup Mayonnaise
½ cup Light cream
1 tablespoon Sugar
½ teaspoon Salt
1 Lemon; juice of
1 can (1-lb) salmon
½ cup Chopped celery
2 teaspoons Minced onion

Soak gelatin for 5 minutes in cold water. Place container in hot water until gelatin is dissolved. Combine mayonnaise and cream, and stir until smooth. Add sugar, salt, and lemon juice. Stir gelatin into mixture. Break salmon into small pieces and add to mayonnaise mixture with celery and onion. Pour into an 8-cup ring mold. Chill until firm. Yield: 6 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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