| Tuna Rice Mold |
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3 c. cold, cooked rice
1 1/2 c. chopped celery
1 (6 1/2 - 7 oz.) can tuna, drained & flaked
1/3 c. chopped dill pickle
2 tbsp. parsley chopped
1/2 c. Hellmann's mayo
1/2 c. sour cream
2 tbsp. lemon juice
Season salt to taste |
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| Instructions |
| Combine first 5 ingredients. Combine remaining ingredients. Blend both mixtures thoroughly. Pack in 1 quart mold; chill at least 1 hour. Unmold and garnish as desired. Serves 6. |
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