Deep Sea Mold - cooking recipe

Ingredients

4 envelopes Knox gelatine
2 c. cold water
2 c. sour cream
2 c. salad dressing or mayonnaise
2 tsp. dill weed
1 1/2 tsp. salt
1/3 c. lemon juice
2 tsp. Worcestershire sauce
1 tsp. onion, minced
1/4 tsp. Tabasco sauce
4 cans tuna (6 1/2 to 7 oz.), drained, rinsed and flaked
2 1/2 c. shrimp, cooked and finely diced
1 1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/4 c. diced pimento

Preparation

Sprinkle gelatine over water in saucepan.
Place over low heat; stir constantly until gelatine dissolves (3 to 5 minutes).
Remove from heat; cool.
Combine sour cream and salad dressing; stir in dill, salt, lemon juice, Worcestershire sauce, onion and Tabasco. Blend in cooled gelatine mixture.
Stir in remaining ingredients. Turn into 12-cup mold.
Chill until firm.
Serves 12.