Molded Tuna A La King
|Knox gelatin||7 Ounce (2 Envelopes)|
|Cold water||1⁄2 Cup (8 tbs)|
|Cream of mushroom soup||2 Can (20 oz)|
|Pet milk||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Sherry wine||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Finely chopped green peppers||2 Tablespoon|
|Finely chopped pimento||2 Tablespoon|
|Finely chopped green onions||2 Tablespoon|
|Canned tuna||14 Ounce (2 Cans, 7 Ounce Each)|
|Garlic bud||1⁄2 , crushed|
Soften gelatin in cold water.
Combine soup and milk in double boiler and heat over hot water.
Add softened gelatin and stir until dissolved.
Remove from heat and cool slightly.
Stir in lemon juice, Worcestershire sauce, wine and mayonnaise.
Fold in peppers, pimento, green onions and tuna, plus crushed garlic.
Pour into mold or loaf pan that has been oiled.
Chill several hours or overnight.
Serve with crackers.
Serves 10 to 12.
A fish shape mold is nice.