| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizer |
12 |
Servings |
INGREDIENTS
| 2 |
cn |
(7-oz) tuna (or chicken) |
| 2 |
tb |
Grated onion |
| 2 |
tb |
Grated pimiento |
| 2 |
tb |
Grated green olives |
| 2 |
tb |
Grated celery |
| 2 |
tb |
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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