| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Appetizer | 12 | Servings | |
INGREDIENTS
| 2 | 7-oz tuna or chicken | |
| 2 | T | Grated onion |
| 2 | T | Grated pimiento |
| 2 | T | Grated green olives |
| 2 | T | Grated celery |
| 2 | T | Lemon juice |
| 1 | c | Mayonaisse |
| Salt, pepper garlic salt | ||
| onion salt Tabasco to | ||
| taste | ||
| 2 | Envelopes unflavored gelatin | |
| 1/2 | c | Water |
| 6 | oz | Cream cheese |
| 1 | c | Sour cream |
| Pimiento | ||
| Sliced olives | ||
| Parsley |
INSTRUCTIONS
Combine tuna and next 11 items (through the Tabasco). Soften gelatin in water; add to tuna. Chill until firm. Combine cream cheese and sour cream; ice mold. Granish with pimiento, olives and parsley. MRS PERCY KALE (ROSEMARY) POPLAR GROVE, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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