"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for TUNA MOUSSE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Tuesday, June 20, 2006


1 3 oz pkg pineapple-orange jello
1/2 tsp salt
1 3/4 c boiling water
dash cayenne
2 tbsp vinegar
1/3 c whipping cream
1/3c mayonnaise
1 can (7oz) tuna
1 c finely chopped celery
1 tbsp pimiento

Mix first five ingredients, chill until partially set, add tuna, celery
and pimiento, fold in whipped cream and mayonnaise. Chill and




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