|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|
|½ cup||Minced celery|
|½ cup||Minced green onions|
|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
Random recipe of the day