Salmon Mousse

1 small can tomato soup

12 oz. (1½ pkg.) cream cheese

            2 envelopes of gelatin

             ½ cup cold water.

1 cup chopped onion

            1½ cups chopped celery

            1 large can drained, flaked pink salmon

            1 cup mayonnaise

Heat gelatin and cold water until gelatin dissolves.

Add to soup and cream cheese.

In a food processor, blend in onion, celery, salmon, and mayonnaise.

 Pour into mould and allow to set for 1 hour. 

Keeps for 2 weeks in fridge.

From the kitchen of

Lois Ottewell