Muffin-pan Treasure Salad Recipe
This is a very interesting and good recipe of Muffin-pan Treasure Salad. It is a Canadian cuisine delicacy. Muffin-pan Treasure Salad served as Side Dish is the best food to pep me up. You will make the right decision of preparing this Muffin-pan Treasure Salad.
Ingredients
1 (4-ounce) package plain, relish or pimento cream cheese
1 (7-ounce) can solid tuna
2 tablespoons mayonnaise
2 teaspoons chopped parsley (optional) Salt
1 1/4 cups cold water
4 teaspoons plain gelatine
1 (6-ounce) can frozen limeade or lemonade
1 cup cooked drained peas and diced carrots
1/2 cup each, diced celery, cucumber and green pepper, Cucumber slices Tomato wedges
Directions
Cream the cheese until soft, and stir in well-drained finely flaked tuna.
Add mayonnaise and parsley.
Taste, and add salt if necessary.
Mold the mixture into 8 shapes, about the size of golf balls; then flatten slightly to look like large marshmallows.
Chill.
Oil 8 large deep muffin cups.
Heat cold water and plain gelatine together until dissolved.
Remove from heat, and stir in the limeade.
Chill until thick, and add the peas and carrots and diced celery, cucumber and green pepper.
Spoon a heaping tablespoonful of the mixture into each muffin cup to cover the bottom, and chill.
When almost set, arrange tuna fish shapes in the center of each, and spoon remaining vegetable mixture over top and sides to fill cups.
Chill, and unmold.
Serve in individual lettuce cups, and garnish, if you wish, with thin slices of cucumber and fresh tomato wedges.
Note: If you wish, use 1 cup minced ham, tongue or corned beef in place of tuna.
Add mayonnaise and parsley.
Taste, and add salt if necessary.
Mold the mixture into 8 shapes, about the size of golf balls; then flatten slightly to look like large marshmallows.
Chill.
Oil 8 large deep muffin cups.
Heat cold water and plain gelatine together until dissolved.
Remove from heat, and stir in the limeade.
Chill until thick, and add the peas and carrots and diced celery, cucumber and green pepper.
Spoon a heaping tablespoonful of the mixture into each muffin cup to cover the bottom, and chill.
When almost set, arrange tuna fish shapes in the center of each, and spoon remaining vegetable mixture over top and sides to fill cups.
Chill, and unmold.
Serve in individual lettuce cups, and garnish, if you wish, with thin slices of cucumber and fresh tomato wedges.
Note: If you wish, use 1 cup minced ham, tongue or corned beef in place of tuna.
