Cheesy-Vegetable Congealed Salad
|Canned tomato soup||1⁄3 Cup (5.33 tbs) (Undiluted)|
|Cream cheese||8 Ounce, cubed and softened|
|Mayonnaise||1 Cup (16 tbs)|
|Lemon gelatin||6 Ounce|
|Boiling water||2 Cup (32 tbs)|
|Chopped celery||1 1⁄2 Cup (24 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Green pepper||1 , finely chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic salt||1⁄4 Teaspoon|
Heat soup in a heavy saucepan.
Add cream cheese, stir until melted.
Stir in mayonnaise, cool.
Dissolve gelatin in boiling water, cool.
Chill until the consistency of unbeaten egg white.
Fold in cream cheese mixture, celery, pecans, green pepper, onion, and garlic salt; pour into a lightly oiled 8-cup mold.
Chill until firm.
Un-mold and garnish with additional cream cheese and cherry tomatoes, if desired.