blog of a tuna addict

2
 
Envelopes of gelatin

½
cup
Cold water

1
cup
Chili sauce

3
tablespoon
Lemon juice

1
cup
Mayonnaise

1
cup
Whipping cream, whipped

1
cup
Ripe olives, quartered

1
cup
Celery, finely diced

2
can
Tuna, drained

Soften gelatin. Heat sauce to boiling. Remove from heat and add softened gelatin and stir until dissolved. Add lemon juice. Chill until partly congealed. Fold in mayonnaise, cream, olives, celery and tuna. Pour into a two quart casserole. Refrigerate until […]