|
| |
Tuna Cheese Salad Mold
* Exported from MasterCook *
Tuna-Cheese Salad Mold
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:00
Categories : Cheese
Salads
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup
water
2 packages gelatin -- 1
tbsp each
1 cup
chicken broth
1/2 cup
cheddar cheese, shredded
1 cup
mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon onions -- minced
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
7 ounces
canned tuna -- 1 can
1/2 cup
toasted almonds -- slivered
1/2 cup
olives -- pitted
* This recipe calls for stuffed green olives, but black olives are also good if you prefer
them.
1. Place the 1/2 cup cold water in a small bowl, add gelatin and let
stand 5 minutes to soften.
2. In a saucepan, heat the broth until very hot, add the softened
gelatin and stir to dissolve.
3. In a large bowl place the 1 cup mayonnaise; add gelatin
mixture slowly, stirring constantly. Next, blend in 1/2 cup cheddar cheese, lemon juice,
onion, Worcestershire sauce, salt and pepper. Chill until mixture is slightly thickened.
4. Lightly oil a 1 quart mold with salad oil; do not use olive oil. Use
a fish mold if you can for an impressive dish. Invert the mold to drain excess oil.
5. If using almonds, blanch, sliver then toast, or buy already prepared
ones. Drain and flake a 7-ounce can of tuna. Have ready 1/2 cup of sliced olives.
6. Fold the tuna, almonds and olives gently into the gelatin mixture.
Place the mixture into the greased mold and chill until firm. Unmold onto a bed of lettuce
and decorate, using olives for the
"eyes".
- - - - - - - - - - - - - - - - - -
Serving Ideas : Prepare this in a fish mold for a special salad.
Source:
From: drl@halcyon.com (D. R. Lindgard) Subject: Re: jelly salad (Collection of 5) Date:
02 Feb 1996 00:00:00 GMT Message-ID: <4etlul$h50@news.halcyon.com> references: organization: Northwest Nexus Inc.
newsgroups: alt.cooking-chat
|
