2 Envelopes of gelatin
1/2 c Cold water
1 c Chili sauce
3 tb Lemon juice
1 c Mayonnaise
1 c Whipping cream, whipped
1 c Ripe olives, quartered
1 c Celery, finely diced
2 cn Tuna, drained
Soften gelatin. Heat sauce to boiling. Remove from heat and add softened gelatin and stir until dissolved. Add lemon juice. Chill until partly congealed. Fold in mayonnaise, cream, olives, celery and tuna. Pour into a two quart casserole. Refrigerate until firm. Randy Rigg