Line a mold, or pie pan with plastic wrap.
In a small bowl, dissolve gelatin in water and set aside.
In a large saucepan, heat soup and cream cheese until soft and smooth. Remove pan from heat.
Mix gelatin mixture, Worcestershire sauce, mayonnaise, salt and pepper (to taste), onion salt, celery salt, and tuna fish into the soup and cheese saucepan. Stir mixture until smooth.
Cover mold or pan and chill overnight. When ready to serve remove the tuna mousse from the mold and serve.
ot burn.
Place the tuna, mayonnaise, ketchup, paprika, white pepper
Soften gelatin in water in a small saucepan. Cook over medium heat, stirring constantly, until gelatin is completely dissolved (about 1 minute); set aside. Place remaining ingredients, except shrimp, in container of electric blender. Process until well mixed. Gradually add gelatin mixture; process until smooth. Stir shrimp into tuna mixture, if desired. Pour tuna mixture into an oiled 5 1/2-cup mold; chill until firm. Unmold mousse; serve with crackers. Yield:
5 1/2 cups.
Flake tuna well and add mayo, tomato paste, and salt and pepper.
Best if you mix in the food processor.
Mix gelatin and boiling water.
Add to tuna mixture, mixing well.
Place in pretty bowl or fits perfectly in Tupperware mini jello mold.
Refrigerate overnight.
Turn out of mold onto bed of lettuce.
Goes great with crackers or bread.
efrigerate until cool.
For Mousse: Beat 1 pkg cream cheese
Drain tuna.
Mix with celery and pimento.
Soften gelatin; add to heated soup.
Blend all other ingredients.
Add heated soup; pour into tuna.
Heat oven to 375 degrees.
Grease a 9 inch round baking pan and set aside.
In a large bowl, flake the tuna with a fork. Mix in the next 7 ingredients. Add the egg yolks and incorporate well. Fold in the egg whites.
Sprinkle bottom and sides of prepared baking pan evenly with bread crumbs. Pour in tuna mixture and bake for 25 minutes or until set. Unmold and garnish. Serve hot or warm.
Heat tuna, soup, cream cheese and onion until cheese is melted. Set aside.
Sprinkle gelatine over hot water and stir to dissolve. Add to tuna mixture.
Add celery.
Mix well and pour into mold. Chill thoroughly.
Unmold on bed of lettuce.
Serve with assorted crackers.
Crab, salmon or shrimp may be used in place of tuna.
Heat undiluted soup.
Add cream cheese and stir until dissolved.
Soften gelatin in lemon juice and, off heat, add to hot soup.
Let cool.
Drain tuna and stir into the soup mixture along with the other ingredients.
Grease a 6-cup mold with mayonnaise or vegetable spray.
Add tuna mixture and chill. Unmold and serve.
Great with toasted pita or party rye.
Crumble cheese into soup and heat until cheese melts.
Blend well.
Soften gelatin in water, then stir into soup mixture.
Set aside to cool.
Flake tuna into bowl and mix in vegetables, nuts and salt.
Stir Miracle Whip and sour cream into soup mixture. Blend well, then fold into tuna mixture.
Chill well.
This makes a good mold.
Put tuna in a food processor and pulse to break up the fish.
With the machine running, add the lemon juice, soy sauce and balsamic vinegar.
Add butter and blend until smooth, then scrape down the sides, season to taste with salt and pepper and blend again.
Check the seasoning, then add the heavy cream and pulse to blend. Be careful not to over-blend once the cream is added or the mixture may break.
Serve at room temperature, or cover and refrigerate. If refrigerated, return the spuma to room temperature before serving.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Combine in a saucepan soup, cream cheese and onion until the cheese melts.
Mix gelatine in 1/2 cup of hot water and add to cheese mixture; blend.
Add tuna, celery and mayonnaise.
Mix well; pour into jello mold (rub inside of mold lightly with oil).
Chill until set.
Serve with crackers.
Soften gelatin in cold water; place over hot water and stir until dissolved.
Combine tuna, lemon juice, mayonnaise and onion in small mixer bowl; beat until smooth.
Stir in dissolved gelatin, sour cream and capers.
Spoon into 3-cup mold and chill 3 to 4 hours before serving.
Unmold and garnish with thinly sliced cucumbers and cherry tomatoes.
Makes 4 to 5 servings.
Soften gelatin in lemon juice in large mixer bowl. Add broth. Stir to dissolve gelatin. Add next 7 ingredients. Beat until well mixed. Chill 30 minutes or until slightly thickened. Beat until frothy. Fold in tuna and cucumber. Turn into 2-cup mold. Chill 3 hours or until firm. Serves 4.
lend thoroughly.
Add mayonnaise, tuna, paprika and dill - blend again
Dissolve the Knox gelatine in the hot water.
Cool until it thickens to a syrupy consistency.
Whip together the cream cheese, soup, tuna and mayonnaise.
Fold in the gelatine mixture.
Add the diced vegetables.
Pour into a six cup mold and refrigerate until firm.
Unmold onto a plate lined with lettuce leaves.
Stir together the fat-free sour cream, creamy salad dressing, pickle relish, yellow mustard, and minced onion flakes in a bowl until well mixed. Add the drained tuna and mix well.
Add the avocado in small amounts and stir gently, just enough to distribute the avocado without mashing. Chill before serving.
n a large bowl, flake tuna.
Fold in mayonnaise, horseradish
Mix cream cheese, mushroom soup and onion in saucepan.
Simmer over low heat until melted.
Mix gelatin in 1/2 cup hot water. Stir into cream cheese mixture.
Add mayonnaise, celery and tuna. Stir well.
Pour into 6 cup mold. Chill overnight.
Serve on chilled plate with crackers.