| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
1 |
Servings |
INGREDIENTS
| 2 |
|
Envelopes of gelatin |
| 1/2 |
c |
Cold water |
| 1 |
c |
Chili sauce |
| 3 |
tb |
Lemon juice |
| 1 |
c |
Mayonnaise |
| 1 |
c |
Whipping cream, whipped |
| 1 |
c |
Ripe olives, quartered |
| 1 |
c |
Celery, finely diced |
| 2 |
cn |
Tuna, drained |
INSTRUCTIONS
Soften gelatin. Heat sauce to boiling. Remove from heat and add softened
gelatin and stir until dissolved. Add lemon juice. Chill until partly
congealed. Fold in mayonnaise, cream, olives, celery and tuna. Pour into a
two quart casserole. Refrigerate until firm. Randy Rigg
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