Salmon Salad Mold
|Water||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Salmon||1 Can (10 oz)|
|Cucumber||1 Medium, pared, seeds removed and discarded, and finely chopped|
|Finely chopped green pepper||1⁄2 Cup (8 tbs)|
|Pimientos||4 Ounce, drained and chopped (1 Jar)|
|Finely chopped onion||1 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Mayonnaise||1 Cup (16 tbs)|
|Undiluted evaporated milk||1 2⁄3 Cup (26.67 tbs)|
Combine the water and lemon juice in a saucepan.
Sprinkle the gelatin over the liquid to soften; stir over low heat until gelatin is dissolved.
Remove from heat and set aside to cool.
Remove skin and bones from salmon and flake in its liquid.
Blend salmon, cucumber, green pep per, pimientos onion, Worcestershire sauce, and salt into the cooled gelatin.
Stir in mayonnaise, then the evaporated milk until mixture is evenly blended.
Turn into a 1 1/2 quart mold.
Chill until firm, 8 hours or overnight.
Unmold onto chilled serving plate.
Arrange curly endive, tomatoes, radishes, and pickles at tractively around mold.