Salmon Salad Supreme
|Unflavored gelatin||2 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Evaporated milk||1 3⁄4 Cup (28 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Canned salmon||1 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1 Tablespoon|
|Pitted olives||1⁄2 Cup (8 tbs)|
|Sliced olive||2 Teaspoon|
Soften 1 envelope gelatin in lemon juice.
Combine gelatin with 2/3 cup evaporated milk, 1/3 cup water and paprika.
Cook over boiling water, stirring constantly, until dissolved.
Add celery and salmon; turn into 1-quart mold; chill until firm.
Soften remaining envelope gelatin in 3/4 cup water; stir in remaining 1 cup evaporated milk.
Cook over boiling water, stirring constantly until gelatin dissolves.
Remove from heat and stir in horseradish, mustard, tabasco, salt and pepper.
Chill to consistency of unbeaten egg white.
Fold in 1/2-cup olives and spoon on top of salmon layer.
Chill 2-3 hours.
Unmold and garnish with additional ripe olive slices.