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Tuna-Cheese Salad Mold
* Exported from MasterCook *
Tuna-Cheese Salad Mold
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :1:00
Categories : Cheese Salads
Seafood
Amount Measure Ingredient -- Preparation Method
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1/2 cup water
2 packages gelatin -- 1 tbsp each
1 cup chicken broth
1/2 cup cheddar cheese, shredded
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon onions -- minced
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
7 ounces canned tuna -- 1 can
1/2 cup toasted almonds -- slivered
1/2 cup olives -- pitted
* This recipe calls for stuffed green olives, but black olives are also good
if you prefer them.
1. Place the 1/2 cup cold water in a small bowl, add gelatin and let
stand 5 minutes to soften.
2. In a saucepan, heat the broth until very hot, add the softened
gelatin and stir to dissolve.
3. In a large bowl place the 1 cup mayonnaise; add gelatin mixture
slowly, stirring constantly. Next, blend in 1/2 cup cheddar cheese, lemon
juice, onion, Worcestershire sauce, salt and pepper. Chill until mixture is
slightly thickened.
4. Lightly oil a 1 quart mold with salad oil; do not use olive oil. Use
a fish mold if you can for an impressive dish. Invert the mold to drain
excess oil.
5. If using almonds, blanch, sliver then toast, or buy already prepared
ones. Drain and flake a 7-ounce can of tuna. Have ready 1/2 cup of sliced
olives.
6. Fold the tuna, almonds and olives gently into the gelatin mixture.
Place the mixture into the greased mold and chill until firm. Unmold onto a
bed of lettuce and decorate, using olives for the "eyes".
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Serving Ideas : Prepare this in a fish mold for a special salad.
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