SALMON MOUSSE, #2
1/3 c. cold water 1 packet unflavored gelatin 1 can tomato soup 8 oz. cream cheese, at room temperature 1 c. mayonnaise 1/2 c. green onion, including tops, sliced thin 1 (15 oz.) can salmon Sprinkle gelatin on cold water to soften, add to tomato soup and heat, stirring constantly until gelatin is dissolved. Cool, then put into blender and add the green onions and the salmon that has been drained and the skin and bones removed. Mix carefully and pour into greased mold. Refrigerate until set. Serve with crackers. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
