Monterey Souffle Jello Tuna Salad Mold
1 pkg (3.4 oz) lemon Jell-O
1 cup hot water
1/2 cup cold water
2 Tbs lemon juice
1/2 cup mayonnaise
1/4 tsp salt
1 (No 1/2 can)(8 oz) can tuna fish
1/4 cup diced cucumber or celery
1/4 cup sliced stuffed olives
2 Tbs chopped pimento
1/2 tsp grated onion
Dissolve Jell-O in hot water. Add 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