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Recipe by: marie-gilles
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See below ingredients and instructions of the recipe
12 oz Tuna; drained and flaked 1 tb Onion, minced
2 Eggs; hard-cooked, chopped 1 ts Salt;
1/2 c Olives, stuffed green; chopd 1/4 c Lemon juice; freshly squeeze
1/2 c Celery; chopped 2 tb Parsley, minced
1 pk Gelatin, unflavored; (1 tb.) Salad greens;
1/4 c Water; cold Salad dressing;
1 c Mayonnaise; Tomato;slices
1 c Sour cream;
Combine tuna, eggs, olives, and celery. Soften gelatin in cold water for
at least 5 minutes; dissolve over hot water. Stir gelatin into mayonnaise,
and add sour cream, onion, salt, lemon juice, and parsley; combine with
tuna mixture.
Spoon into a 1-quart mold or 6 individual molds, and chill until firm.
Unmold on chilled plate and garnish with salad greens, salad dressing, and
tomato slices.
SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy Coleman.
English celebrity chef also known as The Naked Chef. BBC food television shows.

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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