Pear Salmon Squares
|Canned pear halves||29 Ounce (8 Halves, 1 Can)|
|Lemon-flavored gelatin||6 Ounce (1 Package)|
|Lemon juice||2 Tablespoon|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Canned salmon||7 3⁄4 Ounce, drained, bones and skin removed, and flaked (1 Can)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
Drain pears, reserving syrup; add water to syrup to make 3 cups.
Bring to boiling.
Add gelatin; stir till dissolved.
Add lemon juice.
To half the mixture, add 1/2 cup sour cream; beat till smooth.
Pour into 9x9x2-inch pan.
To remaining gelatin, add 1/3 cup water.
Chill both mixtures till partially set.
Combine salmon, celery, and the remaining sour cream; mound into cut side of pears.
Press pears, filled side up, into sour cream-gelatin mixture.
Spoon remaining clear gelatin around pears.
Chill till firm.