| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hawaiian |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(15 3/4 oz) salmon |
| 1 |
cn |
(10 3/4 oz) cream of mushroom soup |
| 1 |
pk |
(8 oz) cream cheese; softened |
| 2 |
|
Envelopes unflavored gelatin |
| 1/4 |
c |
Water |
| 1/2 |
c |
Minced celery |
| 1/2 |
c |
Minced green onions |
| 1 |
c |
Mayonnaise |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Curry powder |
INSTRUCTIONS
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@juno.com (Nadia I Canty) on Mar 25,
1998
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