Jellied tuna salad (or salmon)

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

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