Ann'S Crab Pate - cooking recipe

Ingredients

1 can mushroom soup
1 envelope Knox gelatine
1 Tbsp. cold water
3/4 c. mayonnaise
1 small onion, grated
6 1/2 oz. can crabmeat, drained
1 pkg. cream cheese
1 c. finely chopped celery
2 Tbsp. chopped pimento

Preparation

Heat undiluted soup until it stirs easily.
Remove from stove and add to gelatine which has been dissolved in cold water.
Add softened cream cheese and remaining ingredients, stirring until smooth.
Spoon into an oiled 4-cup mold and chill.