Contributed By: Terry Borden


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.

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