Cranberry Tuna Salad Mould Recipe
Ingredients
| 1 3-ounce package lemon-flavored gelatin | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Cranberry sauce | 1 16 Ounce, jellied | |
| 2 or 3 drops red food coloring | ||
| Tuna | 7 Can (10oz), drained, flaked | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 1 hard-cooked egg, chopped | ||
| 1/4 cup sliced pimiento-stuffed green olives | ||
| Onion | 1 Tablespoon, finley chopped | |
| 1 cup mayonnaise or salad dressing | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Unflavored gelatin | 1 | |
Directions
Advance preparation: In saucepan combine lemon-flavored gelatin, orange juice, and 1/2 cup water; cook and stir till boiling and gelatin dissolves.
Beat jellied cranberry sauce and red food coloring till smooth; stir into gelatin mixture.
Turn into 6 1/2-cup mold.
Chill till almost firm.
Combine tuna, celery, egg, olives, and onion.
Fold in mayonnaise, salt, and dash pepper.
Soften unflavored gelatin in 1/2 cup cold water; heat and stir till dissolved.
Stir into tuna mixture.
Chill till partially set; spoon over cranberry layer.
Chill till firm.
Beat jellied cranberry sauce and red food coloring till smooth; stir into gelatin mixture.
Turn into 6 1/2-cup mold.
Chill till almost firm.
Combine tuna, celery, egg, olives, and onion.
Fold in mayonnaise, salt, and dash pepper.
Soften unflavored gelatin in 1/2 cup cold water; heat and stir till dissolved.
Stir into tuna mixture.
Chill till partially set; spoon over cranberry layer.
Chill till firm.
Chef
