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This attractive seafood mold can be served as a pre-dinner first course or as luncheon specialty.
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| What You Need: |
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4 envelopes unflavored gelatin
2 cups cold water
2 cups sour cream
2 cups salad dressing, preferably homemade
2 teaspoons dried dill weed
1 teaspoon fennel seed
1 teaspoon or more salt
1/3 cup fresh lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon minced onion
¼ teaspoon Tabasco sauce
1½ cups finely chopped celery
½ cup finely chopped green pepper
¾ cup diced canned pimiento
3 packages (8 to 10 ounces) tiny cooked and deveined shrimp, thawed and drained
1 can (6½ ounces) tuna, drained and flaked
1 can (6½ ounces) crabmeat, drained and flaked
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| How To Cook: |
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1. Sprinkle gelatin over water in a small saucepan.
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2. Put over low heat for about 3 minutes and stir constantly until gelatin dissolves. Remove from heat and cool.
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3. Combine sour cream, salad dressing, seasonings, and chopped vegetables in a large bowl and mix well.
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4. Fold in cooled gelatin and seafood.
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5. Turn into 20 individual molds or an 8-cup ring mold. Refrigerate until firm.
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6. Unmold on small plates or on one large plate over lettuce loaves, if desired.
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NOTE:
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You can fill the center of the ring mold with peeled cherry tomatoes previously marinated in an oil-vinegar dressing.
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