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Molded Salmon Spread

1 cn (15 3/4 oz) salmon
1 cn (10 3/4 oz) cream of mushroom soup
1 pk (8 oz) cream cheese; softened
2 Envelopes unflavored gelatin
1/4 c Water
1/2 c Minced celery
1/2 c Minced green onions
1 c Mayonnaise
1 tb Lemon juice
1 ts Curry powder


Oil a 5-cup mold. Drain and flake salmon. In a saucepan, combine soup and cream cheese. Cook over low hat, stirring constantly, until mixture is smooth. Soften gelatin in the water; add to soup mixture, stirring until gelatin dissolves. Fold in remaining ingredients. Pour into prepare mold, Chill until firm. Unmold and serve with assorted vegetables or crackers. Makes a 5-cup mold.




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