Tuna Salad Mold - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1/2 c. cold water
1 (10 oz.) can cream of mushroom soup
1 (7 oz.) can tuna, drained
1 pt. cottage cheese
1 c. finely chopped celery
1 small onion, grated
1 c. mayonnaise
salt to taste
1 small jar diced pimentos

Preparation

Soften gelatin in cold water.
Heat the soup in pan on stove. Add gelatin until dissolved. Cool a little, then fold in remaining ingredients. Add salt to taste.
Spoon into oiled fish mold (or dish of your choice). Refrigerate 24 hours or overnight.