Salmon Mousse - cooking recipe

Ingredients

2 envelopes plain gelatin, dissolved in 1/2 c. cold water
1 can tomato soup (undiluted)
1 (8 oz.) pkg. cream cheese (room temperature)
1 c. mayonnaise
1 (16 oz.) can QQ salmon, skinned, deboned and drained
1/4 c. very finely chopped celery
1/4 c. very finely chopped onion
1/4 c. very finely chopped green pepper
1 Tbsp. Worcestershire sauce
red pepper, Tabasco, Lawry's seasoned salt and lemon juice to taste

Preparation

Heat tomato soup.
Add dissolved gelatin.
Let cool.
Add all other ingredients.
Mix very well until completely blended.
Pour into 2-quart mold and chill.
Serve with crackers for appetizer. May also be used on lettuce leaf for salad.