Muffin Pan Treasure Salad
|Cream cheese||4 Ounce (1 Package, Relish)|
|Canned solid pack tuna||7 Ounce (1 Can)|
|Cold water||1 1⁄4 Cup (20 tbs)|
|Plain gelatin||4 Teaspoon|
|Frozen limeade||6 Ounce (1 Can)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced cucumber||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
Cream the cheese until soft and stir in well-drained finely flaked tuna.
Taste and add salt if necessary.
Mold the mixture into 8 balls, then flatten slightly to look like large marsh-mallows.
Oil 8 large deep muffin cups.
Heat cold water and plain gelatine together until dissolved.
Remove from heat and stir in the limeade.
Chill until thick and add remaining ingredients.
Spoon a heaping tablespoonful of the mixture into each muffin cup to cover the bottom and chill.
When almost set, arrange tunafish shapes in the centre of each and spoon remaining vegetable mixture over top and sides to fill cups.
Chill and unmold.
Serve in individual lettuce cups and garnish if you wish with thin slices of cucumber and rolled anchovy fillets.
Fresh tomato wedges and potato chips are nice accompaniments.