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Seafood Salad Appetizer

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1 tablespoon unflavored gelatin
1/4 cup cold water
1 1/2 cups boiling water
2 chicken or veal bouillon cubes
juice of 1 lemon
1/8 teaspoon onion seasoning
1 1/2 cups and desired cooked seafood or combination of seafood's, chopped
1 cup chopped celery
peeled tomato slices
salad greens
thousand island dressing


Soften gelatin in cold water for at least 5 minutes. Add boiling water bouillon cubes and stir until dissolved. Add lemon juice and onion seasoning and blend. Chill until the mixture is the consistency of unbeaten egg white, then fold in seafood and celery. Fill small salad molds full of the mixture, or pour into a square 8-inch cake pan. Chill until firm. Arrange tomato slices on beds of salad greens, unmold salads on slice or cut into squares and arrange on top and serve with 1 or 2 tablespoons of dressing.

Makes 8 small servings

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