Curried Tuna Mould
|Canned white tuna||7 1⁄2 Ounce (1 Can, Chunk Tuna)|
|Celery||1 Cup (16 tbs), finely chopped|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Sweet pickles||1⁄2 Cup (8 tbs), finely chopped|
|Curry powder||2 Tablespoon (To Taste)|
|Gelatin||2 Ounce (2 Envelopes)|
|Cold water||1⁄4 Cup (4 tbs)|
|Hot chicken stock||1 1⁄2 Cup (24 tbs)|
|Miracle whip||1⁄2 Cup (8 tbs)|
Drain tuna and add all chopped ingredients, salt, pepper, curry-powder and Tabasco.
Soften gelatin in cold water and add to hot chicken stock.
Mix Miracle Whip with tuna mixture.
When the gelatin has cooled and begun to thicken, pour a little gelatin in bottom of 1-quart mold and decorate as you desire.
Allow the gelatin to set, and then pack the salad into the mold.
Place in refrigerator until firm.
When ready to use, place mold in hot water up to the rim for a few seconds until gelatin melts at the top edge.
Turn out on serving platter and garnish.