Molded Salmon Salad
|Unflavored gelatin||1⁄2 Ounce (2 envelopes)|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Hot water||1 Cup (16 tbs)|
|Canned salmon||1 Pound, cleaned and naked (1 can)|
|Mayonnaise/Salad dressing||3⁄4 Cup (12 tbs)|
|Celery||1 Cup (16 tbs), diced|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Onion||1 Teaspoon, minced|
|Crisp lettuce leaves||4|
1 Lightly oil a 2 quart mold
2 In a bowl, soften gelatin in cold water and lemon juice.
3 Dissolve in hot water.
4 Place in the refrigerator and chill until thickened and syrupy.
5 Gradually fold in the remaining ingredients.
6 Transfer into the prepared mold.
7 Chill until firm.
8 Unmold on to a lettuce lined dish.
9 Serve at once.