Tuna Salad with Jello

Ingredients

• 1 Pkg. Lemon Jello
• 1 C. Hot Water
• 1 C. Cold Water
• 1/4 C. Celery, diced
• 2 Tb. Lemon Juice
• 3 C. Mayonnaise (Best Foods)
• 1 #1 can Tuna (white meat)
• 2 Tb. chopped Pimentos
• 1 tsp. grated Onion
• 1 tsp. Salt

Method

1. 1

   Dissolve Jello in hot water.

2. 2

   Add lemon juice, mayonnaise, salt, and cold water.

3. 3

   Blend with a rotary beater.

4. 4

   Quick chill until firm, then beat until fluffy.

5. 5

   Fold in remaining ingredients and pour into mold.

6. 6

   Chill.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 57. The excerpt below is the record exactly as published.

1 C. Hot Water Add 1 C. or small can Tomato Sauce, 1 Tb. Vinegar, dash of Cinnamon and Nutmeg. Place half of mix in flat dish and cool in icebox. When set, slice 1 small or medium avocado, place on top. Add rest of Jello. Piace in icebox. Serves 6. - Eleanor Turman - 203 TOMATO ASPIC WITH SHRIMP 1 Pkg. Lemon Jello 4+ Medium Green 1 small can Tomato Sauce Pepper rs C. Vinegar 1 can Large Shrimp 5 C. chopped Celery 4 medium Onion (either chopped or grated) Method: Dissolve jello in 1 C. hot water. Stir well and put in the tomato sauce and vinegar. Stir well. Add other ingredients. Be sure to de-vein shrimp even though the can says they have been de-veined. Put in refrigerator to set. - Mary P. Stewart - 1 Pkg. Lemon Jello + tsp. Salt i C. Hot Water /4 C. Celery, diced 1 C. Cold Water z C. stuffed Olives, 2 Tb. Lemon Juice sliced 3 C. Mayonnaise (Best 2 Tb. chopped Pimentos Foods ) 1 #$ can Tuna (white tsp. grated Onion meat ) Method: Dissolve Jello in hot water. Add lemon juice, mayonnaise, salt and cold water. Blend with rotary beater. Quick chill in trays in freezing unit, 15 to 20 minutes until firm about 1" from edge, but not soft. Pour into bowl and beat with rotary beater until fluffy. Fold in remaining ingredients and pour into mold. Chill. Serves 4 to 6. - Carma Hatch - 20) FRENCH DRESSING 1 Can Campbell's Tomato Soup Cy: O1LL 3/4 C. Vinegar % C. Water 1 Tb. Worcestershire Sauce 3 To. Sugar 1 tsp. Mustard 2 tsp. Salt l large Onion 1 Clove Garlic Method: Mix all ingredients and beat or shake well in bottle until well mixed. Keep in refrigerator, e3 Mrs. A, Du Teasdel a FRENCH DRESSING 1 Can Tomato Soup 1 Tb. Worcestershire 3/4 C. Vinegar Sauce ; C. Wesson Oil 3 To. Grated Onion tsp. Sugar 1 tsp. Salt

Cook this with the app: pantry check, scaling, and the assistant.