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Ingredients
- Celery, finely diced 1 c
- Chili sauce 1 c
- Cold water 1/2 c
- Envelopes of gelatin 2
- Lemon juice 3 tb
- Mayonnaise 1 c
- Ripe olives, quartered 1 c
- Tuna, drained 2 cn
- Whipping cream, whipped 1 c
Directions
- 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 firm.
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