| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Seafood, Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
|
Hard-boiled egg per person; thinly sliced |
| 1/2 |
cn |
(6 1/2 oz.) Tuna per person; drained and flaked |
| 4 |
|
Black, pitted olives per person (cut each into 4 pieces) |
| 1 |
md |
Onion; very finely minced |
|
x |
Chopped parsley (optional) |
|
x |
Toasted, slivered almonds; peeled (to taste) |
|
x |
Equal parts mayonnaise and sour cream |
| 1 |
|
Juice from lemon |
| 2 |
pk |
Knox unflavored gelatin |
| 1/2 |
c |
Water |
INSTRUCTIONS
Using hands for mixing and adding eggs last to keep them intact, mix the
first six ingredients.
Mix mayonnaise, sour cream and lemon juice. Set aside.
Add gelatin to water and soak until the gelatin expands. Heat on a low
flame until just at the melted point. Pour into mayonnaise mixture and stir
like mad.
Fold in dry ingredients (first six ingredients) and stir well.
Either pour into mold or just toss and chill in bowl in fridge.
Source: Unknown.
Palate-pleaser above typed in MM format by Iris Grayson, just for you.
From:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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