| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood | 6 | Servings | |
INGREDIENTS
| 2 | cn | (16-oz) salmon |
| 1/2 | c | Lemon juice |
| 1 | c | Sour cream |
| 1 | c | Shredded cheddar cheese |
| 2 | tb | Grated onion |
| 1 | c | Celery; finely diced |
| 1 | ts | Salt |
| 3/4 | ts | Dill weed |
| 2 | Envelopes unflavored gelatin | |
| 1/2 | c | Water |
| 2 | tb | Cider vinegar |
| 1 | c | Whipping cream |
INSTRUCTIONS
Drain salmon; remove bones & skin; flake with a fork. Place salmon in large mixing bowl; add lemon juice. Fold in sour cream, cheese, onion, celery, salt & dill. In small sauce pan soften gelatin in water & vinegar. Heat over low heat stirring constantly until gelatin is dissolved. Stir gelatin into salmon. Whip cream & fold into salmon just until combined. Turn into 6-cup mold or long pyrex dish. Refrigerate until firm. MRS J.L. (LAURA) PORT From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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