Tuna Salad Loaf Recipe

• 1 pkg. lemon Jello
• 1 1/2 c. chicken stock
• 3/4 c. diced celery
• 1/4 c. green pepper
• 4 Large eggs, hard boiled, minced
• 3/4 teaspoon salt
• Dash of pepper
• 1 c. mayonnaise
• 2 tbsp. vinegar
• 1 (7 ounce.) can tuna fish
• Pimento for color; optional

1. Heat 1/2 c. chicken stock.
2. Add in Jello, stirring till dissolved.
3. Remove from heat and stir in remaining 1 c. stock.
4. Refrigeratetill mix is consistency of beaten egg white.
5. Then blend mayonnaise and vinegar and add in to gelatin mix.
6. Mix tuna, celery, green pepper and Large eggs and add in to gelatin mix.
7. Put into greased loaf pan and chill; can be prepared the night before.
8. (Chicken can be substituted for tuna fish; 2-3 boned chicken breasts equal 7 oz canned chicken.)
9. Unmold and slice to serve with garnish.
10. Serves 8.

lemon jello, chicken stock, celery, green pepper, eggs, salt, pepper, mayonnaise, vinegar, tuna fish

Taken from cookeatshare.com/recipes/tuna-salad-loaf-51153 (may not work)