Creamy Tuna Mold
|Unflavored gelatin||2 Tablespoon (1 Envelope)|
|Cold water||2 Cup (32 tbs)|
|Canned cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Lemon juice||1 Tablespoon|
|Cream cheese||3 Ounce, softened (1 Package)|
|Canned tuna||7 Ounce, drained, flaked (1 Can)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
In saucepan, sprinkle gelatine on 1 cup cold water to soften.
Place over low heat, stirring until gelatine is dissolved.
Remove from heat.
Blend soup and lemon juice into cream cheese; gradually blend in gelatine and remaining water.
Chill until slightly thickened.
Fold in remaining ingredients.
Pour into 5-cup mold.
Chill until firm.
Unmold; serve on crisp salad greens.