Muffin-pan Treasure Salad
|Cream cheese/Pimento cream cheese||4 Ounce|
|Canned solid tuna||7 Ounce|
|Chopped parsley||2 Teaspoon|
|Cold water||1 1⁄4 Cup (20 tbs)|
|Frozen limeade/Lemonade||6 Ounce|
|Cooked drained peas and diced carrots||1 Cup (16 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Cucumber||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 Cup (8 tbs)|
Cream the cheese until soft, and stir in well-drained finely flaked tuna.
Add mayonnaise and parsley.
Taste, and add salt if necessary.
Mold the mixture into 8 shapes, about the size of golf balls; then flatten slightly to look like large marshmallows.
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 the peas and carrots and diced celery, cucumber and green pepper.
Spoon a heaping tablespoonful of the mixture into each muffin cup to cover the bottom, and chill.
When almost set, arrange tuna fish shapes in the center 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 fresh tomato wedges.
Note: If you wish, use 1 cup minced ham, tongue or corned beef in place of tuna.