Tuna-Cheese Salad Mold

Source: Recipe Source

Recipe By : Jo Anne Merrill

1/2 cup water
2 packages gelatin -- 1 tbsp each
1 cup chicken broth
1/2 cup cheddar cheese, shredded
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon onions -- minced
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
7 ounces canned tuna -- 1 can
1/2 cup toasted almonds -- slivered
1/2 cup olives -- pitted

* This recipe calls for stuffed green olives, but black olives are also good 
if you prefer them.

Place the 1/2 cup cold water in a small bowl, add gelatin and let 
stand 5 minutes to soften.

In a saucepan, heat the broth until very hot, add the softened 
gelatin and stir to dissolve.

In a large bowl place the 1 cup mayonnaise; add gelatin mixture 
slowly, stirring constantly. Next, blend in 1/2 cup cheddar cheese, lemon 
juice, onion, Worcestershire sauce, salt and pepper. Chill until mixture is 
slightly thickened.

Lightly oil a 1 quart mold with salad oil; do not use olive oil. Use 
a fish mold if you can for an impressive dish. Invert the mold to drain 
excess oil.

If using almonds, blanch, sliver then toast, or buy already prepared 
ones. Drain and flake a 7-ounce can of tuna. Have ready 1/2 cup of sliced 
olives.

Fold the tuna, almonds and olives gently into the gelatin mixture. 
Place the mixture into the greased mold and chill until firm. Unmold onto a 
bed of lettuce and decorate, using olives for the "eyes".

From The Taste of Vermont, Vermont Agricultural Enterprises, Inc.