Makes 4 cups.
In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well.
Place in Christmas tree mold and refrigerate.
You may serve in the mold or transfer to a serving plate.
Decorate with garlands of small parsley leaves, red and green peppers cut into stars and a lemon wedge.
Boil soup in mircowave.
mix together water and gelatin and add to boiled soup.
In a bowl, combine remaining ingredients.
Combine soup and tuna mixtures.
Pour in a greased mold.
Refrigerate for 3 hours.
Serve with crackers.
In saucepan, bring soup to boil and add cubed cream cheese.
Remove from heat and stir until smooth,.
Dilute gelatin with water. Stir into soup mixture.
Stir in remaining ingrediemts and pour into mold that has been sprayed with Pam.
Chill until set, about 3 hours.
Invert mold on serving platter. (If it does not come out right away, run knife around edge of mold to help loosen, or run warm water around bottom of mold a few seconds).
Serve with crackers and enjoy. (Leftovers keep for quite awhile if refrigerated.).
Combine first 4 ingredients; mix well.
Soften gelatin in water.
Stir in mayonnaise.
Fold into tuna mixture and pour into a 6-cup oiled mold.
Chill until firm.
Unmold on a bed of watercress.
Serve on small plates with forks.
Yield: Serves 6 to 8.
Mix tuna, onion and pepper.
Put gelatin in 1/4 cup water to dissolve.
Heat soup.
Add gelatin.
Add other ingredients.
Pour into greased fish mold.
Refrigerate at least 4 hours.
Sprinkle with onion salt and celery salt.
Combine ingredients.
Put in large mold.
Let chill overnight. Unmold and garnish with parsley and pecan pieces.
Serve with assorted crackers.
This makes a large mold and is good for serving a large crowd.
Drain tuna.
Mix together remaining ingredients.
Add tuna and beat well until blended.
Pack into 4-cup mold or bowl; chill.
To serve, unmold onto a plate.
Serve with crackers.
In a small pan, soften gelatin in cold water; stir over low heat until gelatin is dissolved. In a small bowl, combine tuna, mayonnaise, lemon juice and finely chopped onion; beat until smooth. Blend in dissolved gelatin, sour cream and capers. Spoon into 3 1/2-cup mold; chill until firm. Unmold on a platter lined with lettuce; add garnish of cucumber slices and cherry tomatoes.
Heat cream cheese and cream of mushroom soup.
Dissolve gelatin in cold water and add to heated mixture.
Add celery, onion, garlic powder and parsley flakes.
Pour over tuna that has been crumbled.
Mix and pour into mold.
Chill well.
Warm soup according to can.
Add gelatin.
Mix cream cheese and mayonnaise; add to soup.
Stir in all remaining ingredients. Grease desired mold with mayonnaise.
Pour into mold; chill until set.
Heat soup; stir in lemon juice, mustard and salt together. Chill.
Add mayonnaise.
Fold in onions, celery, tuna and any vegetables you would like.
Gently fill mold.
Chill several hours.
Serve with crackers.
Heat soup and stir in softened gelatin. Mix cream cheese and mayonnaise and add to soup mixture. Add remaining ingredients. Mix well. Oil fish shaped mold or other mold with mayonnaise. Pour in mixture and chill overnight. Serve with crackers.
Dissolve gelatin in 1/4 cup water.
Heat soup and add gelatin mixture to warm soup.
Pour over softened cream cheese and mix. Add drained tuna, onion and mayonnaise.
When well mixed, pour into buttered or oiled mold.
Chill until firm.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Bring soup to a boil.
Add cream cheese and melt.
Remove from fire.
Add gelatine, dissolved in 1/2 cup water.
Add mayonnaise, celery and onions.
Cool slightly and add the shrimp or the can of tuna.
Put in mold. Chill. Serve with crackers.
Soften gelatin in cold water; set aside.
Combine tomato soup and cream cheese in medium saucepan.
Heat over medium heat, stirring until well blended.
Cool; add remaining ingredients. Pour into mold.
Chill several hours until firm.
Serve with crackers or on greens as a salad.
Soften gelatine in cold water; set aside.
Combine tomato soup and cream cheese in medium saucepan.
Heat over medium heat, stirring until well blended.
Stir in softened gelatin until dissolved.
Cool.
Add remaining ingredients to cooled cheese mixture.
Pour into 1 1/2-quart mold.
Chill several hours. Serve with crackers.
Mix all ingredients with mixer.
Pour into \"Pammed\" mold or form into ball and refrigerate 3 hours.
Serve with party pumpernickle bread, party rye or your favorite crackers.
Heat tomato soup slightly.
Add cream cheese and stir until dissolved.
Add remaining ingredients and mix.
Place in mold. Refrigerate overnight to set.
Soften gelatin in cold water (1/2 cup).
Heat soup and add cheese.
Beat until smooth and add gelatin, stirring until smooth and dissolved.
Stir in mayonnaise and chill until partially set. Add remaining ingredients.
Pour into a 5 1/2-cup mold that has been sprayed with nonstick vegetable oil spray and chill until firm.