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.
f water. Stir in the gelatin until it completely dissolves, stirring
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.
Warm soup.
Add softened gelatin.
Let cool.
Cream in cream cheese. Then add remaining ingredients.
Pour into a greased 2-cup mold and chill for 6 hours or more.
Unmold onto serving platter and serve with crackers and vegetable.
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.
In a small saucepan heat gelatin in water over low heat,
Drain tuna.
Mix with celery and pimento.
Soften gelatin; add to heated soup.
Blend all other ingredients.
Add heated soup; pour into tuna.
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.
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.
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.
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.
Dissolve gelatin in water.
Heat tomato soup and add gelatin. Let cool and add the rest of the ingredients.
Mix well and pour into mold.
Refrigerate overnight.
Unmold and serve with your favorite crackers.
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.
r food processor, combine the gelatin, lemon juice, onion and boiling
In a blender put boiling water, gelatin and onion and blend. Add sour cream and salad dressing.
Slowly add tuna.
While it is blending, don't let it get too liquified.
Put in a 2 1/2 cup mold and refrigerate at least 2 hours.
Dissolve gelatin into tomato soup; heat slowly until dissolved.
Beat in cream cheese.
Add onion, pepper, mayonnaise, tuna and Tabasco sauce.
Pour into 1 1/2-quart oiled mold and chill.
Great party appetizer.
Serve with Town House or Ritz type crackers.
il.
Soften 2 teaspoons gelatin in 1/8 cup cold
Heat soup without water.
Add gelatin until dissolved.
Add remaining ingredients and mix well.
Turn into a well-greased mold and refrigerate.
Soften gelatin in cold water.
Dissolve over boiling water. Stir in mayonnaise.
Add remaining ingredients except cream. Chill and fold in whipped cream.
Pour into greased mold and chill until firm.
Good with melon balls for lunch or as an appetizer.
ool to refrigerated temperature.
MOUSSE-Sprinkle gelatin over cold water, stir