Jellied Salmon Loaf
|Plain gelatin||1 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Italian style salad dressing||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped celery||1 Cup (16 tbs)|
|Stuffed olives||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Canned salmon||1 Pound|
Soften gelatine in water 5 minutes; then heat in double boiler over hot water until dissolved.
Stir in salad dressing, lemon juice, celery, stuffed olives, chopped parsley and seasonings.
Discard skin from salmon.
Mash salmon bones, salmon and juice together, and add to vegetable mixture.Chill, stirring occasionally, until mixture thickens; then scrape into oiled 7" x 4" loaf pan.
Chill until set.
Unmold on lettuce, and garnish with olive slices.