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Recipe: Monterey Souffle Jell-O Tuna Salad Mold (1950's)

Salads - Fruit, Gelatin
MONTEREY SOUFFLE JELL-O TUNA SALAD MOLD

1 (3.4 oz) pkg lemon Jell-O
1 cup hot water
1/2 cup cold water
2 Tbsp lemon juice
1/2 cup mayonnaise
1/4 tsp salt
1 (No 1/2 can) (8 oz) can tuna fish, drained and flaked
1/4 cup diced cucumber or celery
1/4 cup sliced stuffed olives
2 Tbsp chopped pimento
1/2 tsp grated onion
Salad greens (for serving)

Dissolve Jell-O in 1 cup hot water. Add 1/2 cup cold water, lemon juice, mayonnaise and salt. Blend well with electric mixer.

Pour into metal loaf pan and place in freezer. Chill 15 to 20 minutes, or until firm about 1 inch from edge, but soft in the center.

Pour mixture into bowl and whip with electric mixer until fluffy.

Fold in remaining ingredients. Pour into 1 quart gelatin mold or individual molds. Chill until firm in the refrigerator (not freezer) 30 to 60 minutes.

Unmold on salad greens.

Makes 4 to 6 servings
Source: Jell-O ad Saturday Evening Post magazine 6/04/1955
MsgID: 018801
Shared by: R. Barton - Sacramento, CA
Board: Vintage Recipes at Recipelink.com
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