Dill Tuna Mould
|Unflavored gelatin||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Chicken bouillon||1 , dissolved|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Parsley||2 Tablespoon, chopped|
|Green onions||1 Tablespoon, minced|
|Dry mustard||1 Teaspoon|
|Canned tuna||9 1⁄4 Ounce, drained (1 Can)|
|Cucumber||1⁄2 Cup (8 tbs), shredded|
In a bowl stir together gelatin and lemon juice; let stand 5 minutes to soften.
Stir in chicken broth to dissolve completely.
In a large bowl, mix together mayonnaise, milk, parsley, green onion, mustard, dill weed, pepper, tuna, and cucumber; stir in gelatin mixture.
Pour into a 2-cup mold and chill until set (about 2 hours).
Unmold onto a serving platter.
Garnish with parsley and serve with Melba toast or salted wheat crackers.