| 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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