Molded Salmon Spread
Demonstrated by: Charlotte Kawazoe, Julia Cabatu, Pat Rea, Regina Ting, Karen Watanabe.
Holiday Open House on December 1, 1997.
Ingredients:
1 can (15 3/4 oz) salmon
1 can (10 3/4 oz) cream of mushroom soup
1 pkg (8 oz) cream cheese, softened
2 envelopes unflavored gelatin
1/4 cup water
1/2 cup minced celery
1/2 cup minced green onions
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon curry powder
Directions:
- 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.
