This recipe needs no snarky comments. It speaks for itself. Thank goodness there was no photo, the idea of noodles in Jello is just too gross to contemplate.
Tuna-Noodle Luncheon Mold
1 tablespoons salt
2 quarts boiling water
1/2 pound San Giorgio medium egg noodles
1 3 ounce package lemon-flavored gelatin
1 cup hot water
1 cup cold water
1 teaspoon salt
1 cup pineapple juice
1-1/2 cups grated carrots
1 cup drained canned crushed pineapple
2 7 oz. cans drained solid pack tuna
1/4 cup finely chopped parsley
Add 1 tablespoon salt to rapidly boiling water. Cook noodles according to package instructions. Drain in colander. Combine gelatin and 1 cup hot water. Stir until gelatin is dissolved. Add 1 cup cold water and pineapple juice. Chill until slightly thickened. Fold in carrots, pineapple, tuna which has been broken into pieces with a fork, parsley, 1 teaspoon salt and cooked noodles; mix well. Turn into oiled 2 quart mold and chill until firm. Unmold and garnish with carrots and green pepper flowers, if desired. Serves 6-8.
From How to play Pick-aroni copyright 1957 San Giorgio Macaroni Inc.