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Congealed Tuna Salad

1 envelope unflavored gelatin
1 cup cold water
4 hard cooked eggs, chopped
1 (8 1/2 oz.) can English peas
1 (6 1/2 oz.) can Tuna, drained and flaked
1 medium size green pepper, chopped
1 cup finely chopped celery
1 cup mayonnaise
1/2 cup pickle relish
2 Tbsp. lemon juice


Sprinkle gelatin over cold water in a saucepan. Let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Combine next 8 ingredients, stir in gelatin mixture. Pour into an oiled 6 cups mold. Chill until firm. Unmold salad on lettuce leaves if desired.





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