Molded tuna or chicken spread
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (7-oz) tuna (or chicken) |
| 2 | tablespoons | Grated onion |
| 2 | tablespoons | Grated pimiento |
| 2 | tablespoons | Grated green olives |
| 2 | tablespoons | Grated celery |
| 2 | tablespoons | Lemon juice |
| 1 | cup | Mayonaisse |
| Salt; pepper, garlic salt, onion salt; Tabasco to taste | ||
| 2 | Envelopes unflavored gelatin | |
| ½ | cup | Water |
| 6 | ounces | Cream cheese |
| 1 | cup | Sour cream |
| Pimiento | ||
| Sliced olives | ||
| Parsley | ||
Directions
Combine tuna and next 11 items (through the Tabasco). Soften gelatin in water; add to tuna. Chill until firm. Combine cream cheese and sour cream; ice mold. Granish with pimiento, olives and parsley.
MRS PERCY KALE (ROSEMARY)
POPLAR GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .