Molded Seafood Salad - cooking recipe

Ingredients

1 envelope Knox gelatine
3/4 c. cold water
1 (8 oz.) container soft cream cheese
1/4 c. mayonnaise
1 Tbsp. lemon juice
1/4 tsp. salt
8 oz. canned salmon or imitation crab meat
1/2 c. each: chopped celery and green onions
2 Tbsp. chopped parsley

Preparation

Soften gelatine in cold water; stir over low heat until dissolved.
Cool.
Gradually add gelatine to combined cream cheese, mayonnaise, lemon juice and salt, mixing well until blended.
Stir in remaining ingredients; mix lightly.
Pour into lightly oiled 3-cup mold; chill until firm.
Unmold.
Garnish with additional chopped parsley and lemon slices, if desired.