Tuna Congealed Salad

Amy Simpson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 small box lemon Jello®
  • 1 cup hot water
  • 1 cup celery, chopped
  • 1 cup nuts, chopped
  • 1 cup apple, chopped
  • 3/4 cup mayonnaise
  • 1 can Albacore® white tuna

Dissolve Jello® in 1 cup of hot water. Let cool and add celery, apple, nuts, and tuna. Stir in mayonnaise and congeal. Serve on lettuce leaf.



IN LOVING MEMORY OF

GUY FRANK HICKS, KATE MULLKINS HICKS, SAM BENNET HICKS, BETTY HICKS, GUYLINE HICKS, FRANK HICKS, BYRD

Given by
Howard Hicks, Mary Kate and Richard Haydel, Mitchell and Helen Hicks





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