Tuna-cucumber salad

Yield: 6 Servings

Measure Ingredient
1 pack (3-oz) lemon gelatin
1 cup Boiling water
½ cup Cold water
1½ tablespoon Lemon juice
½ cup Mayonnaise
½ tablespoon Grated onion
1 \N Chopped cucumber
1 can (7-oz) tuna
¼ cup Sliced; stuffed green olives

Dissolve gelatin in boiling water; add cold water, juice, mayonnaise and onion. Beat with fork. Chill until thick and syrupy. Fold in remaining ingredients; pour into 1-½ quart mold. Chill until firm.



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, .

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