CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
Salad |
8 |
Servings |
INGREDIENTS
3 |
cn |
(7-oz) tuna; grated style |
4 |
|
Hard boiled eggs; chopped |
1 1/4 |
c |
Chopped stuffed olives |
2 |
tb |
Minced onions |
1 |
c |
Diced celery |
2 |
pk |
Unflavored gelatin |
1/2 |
c |
Cold water |
3 |
c |
Mayonnaise |
INSTRUCTIONS
Combine first five ingredients. Sprinkle gelatin on cold water in small
bowl over hot water; stir until dissolved. Stir in mayonnaise. Add tuna
mixture and blend well. Turn into 9x5x3 loaf pan. Chill until firm. Unmold
and garnish with parsley and celery curls.
Two-thirds of this recipe fills an 8-inch ring mold. Slices of hard cooked
egg may be arranged in bottom of mold.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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