Congealed Tuna Salad - cooking recipe

Ingredients

1 envelope plain gelatin
1/4 c. cold water
1/4 c. hot water
2/3 c. mayonnaise
2 Tbsp. lemon juic
1 can tuna, drained
3/4 c. chopped celery
1/2 c. LeSueur peas
2 Tbsp. chopped onion

Preparation

Soften gelatin in 1/4 cup cold water for 5 minutes.
Dissolve this into 1/4 cup hot water and add to mayonnaise and lemon juice. Then add tuna, chopped celery, peas and chopped onion.
Stir well and place in a large casserole dish.
Let congeal overnight.
I always double this for a luncheon.