Molded Salmon Appetizer
Ingredients
- 1 7 34 oz can salmon drained and flaked
- 1 8 oz cream cheese
- 1 10 oz can cream of mushroom soup
- 2 envelopes unflavored gelatin
- 14 c water
- 12 c celery finely chopped
- 12 c green onions finely chopped
- 1 c mayonnaise
- 12 tsp curry powder
Directions
- Combine cream cheese and soup undiluted in double boiler Heat and stir until smooth
- Dissolve gelatin in water according to package directions then add soup mixture
- Fold in remaining ingredients
- Blend well
- Pour into 5-cup mold
- Refrigerate until firm
- Serve with fresh vegetables and crackers