Rhu-berry Sauce | Rosehip Tea | Salmon Dip | Spruce Tea | Moose Fillet
Combine Cream of Mushroom soup, cream cheese, and softened gelatin in sauce pan. Heat until well blended and mixed. Let cool. Add remaining ingredients. Put mixture into gelatin mold. Let sit overnight. Take out of mold and garnish with fresh parsley.
- 1 can Cream of Mushroom soup
- 6-8 oz. cream cheese
- Softened gelatin
- 1/2 c. mayonnaise
- 1/2 c. sour cream
- 1/2 c. chopped parsley
- 1/2 c. chopped green onions
- 1/2 c. chopped celery
- 4 squeezes of lemon
- 2-3 shakes of Tabasco
- 1 tsp. dill weed
- 1 can smoked or baked salmon.
© Copyright 1997 Elizabeth Beckett and Sarah Teel
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