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By: Grace B.
| Description: | ||
| Time: | 2 hr 45 min (20 min to prepare, 2 hr 25 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 each envelope unflavored gelatine 0.25 cups freshly squeezed lemon juice 1 cup boiling water 0.75 cups mayonnaise or salad dressing 1 teaspoon prepared mustard 0.25 teaspoon salt 1 can (15-1/2 oz. each) salmon, drained and flaked 0.5 cups cooked peas 2 each hard-cooked eggs, chopped 1 tablespoon finely chopped fresh dill weed 1 each Sunkist® lemon -grated peel |
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| Directions: | ||
| In a large bowl, soften the gelatine in the lemon juice for 5 minutes. Add boiling water and stir to dissolve the gelatine. Add the mayonnaise, mustard, and salt; beat until smooth. Chill the mixture until slightly thickened, about 1 hour, stirring occasionally. Gently stir in remaining ingredients. Pour into a lightly oiled 4-cup mold. Chill until firm, about 1-1/2 hours. To serve, unmold onto a serving plate and garnish with additional fresh dill weed and lemon half-cartwheel slices, if desired. |
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| Notes: | ||
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