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.
Serving size: Complete recipe
Calories 2460 Calories from Fat 1821
% Daily Value*
Total Fat 203 g312.1%
Saturated Fat 29.3 g146.5%
Trans Fat 0 g
Cholesterol 379.5 mg126.5%
Sodium 2636.5 mg109.9%
Total Carbohydrates 55 g18.2%
Dietary Fiber 4.6 g18.4%
Sugars 38.9 g
Protein 104 g208%
Vitamin A 100.2% Vitamin C 545.1%
Calcium 79.2% Iron 37.9%
*Based on a 2000 Calorie diet