molded salmon spread
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (15 3/4 oz) salmon |
| 1 can | (10 3/4 oz) cream of mushroom soup |
| 1 pack | (8 oz) cream cheese; softened |
| 2 | Envelopes unflavored gelatin |
| ¼ cup | Water |
| ½ cup | Minced celery |
| ½ cup | Minced green onions |
| 1 cup | Mayonnaise |
| 1 tablespoon | Lemon juice |
| 1 teaspoon | Curry powder |
Notes: From Hawaiian Electric Kitchen.
Oil a 5-cup mold. Drain and flake salmon. In a saucepan, combine soup and cream cheese. Cook over low hat, stirring constantly, until mixture is smooth. Soften gelatin in the water; add to soup mixture, stirring until gelatin dissolves. Fold in remaining ingredients. Pour into prepare mold, Chill until firm. Unmold and serve with assorted vegetables or crackers.
Makes a 5-cup mold.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998
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