Tuna-Cheese Salad with Almond - serves 6

1/2 cup water
2 pkt gelatin, 1 tbsp each
1 cup chicken broth
1/2 cup Cheddar cheese, shredded
1 cup mayonnaise
2 tbsp fresh lemon juice
1 tbsp onions, minced
1/2 tsp Worcestershire sauce
1/8 tsp salt
1/8 tsp black pepper
7 oz canned tuna
1/2 cup toasted almonds, slivered
1/2 cup olives, pitted

Place the 1/2 cup cold water in a small bowl, add gelatin and let stand 5 minutes to soften.
In a saucepan, heat the broth until very hot, add the softened gelatin and stir to dissolve.
In a large bowl place the 1 cup mayonnaise; add gelatin mixture slowly, stirring constantly. Next, blend in 1/2 cup cheddar cheese, lemon juice, onion, Worcestershire sauce, salt and pepper. Chill until mixture is slightly thickened.
Lightly oil a 1 quart mold with salad oil; do not use olive oil. Use a fish mold if you can for an impressive dish. Invert the mold to drain excess oil.
If using almonds, blanch, sliver then toast, or buy already prepared ones.
Drain and flake a 7-ounce can of tuna. Have ready 1/2 cup of sliced olives.
Fold the tuna, almonds and olives gently into the gelatin mixture. Place the mixture into the greased mold and chill until firm. Unmold onto a bed of lettuce and decorate, using olives for the "eyes".