Tuna Mousse

2-61/2 oz. cans tuna
1 cup chopped celery
½ cup chopped onion
8 oz. cream cheese
2 envelopes gelatin dissolved in ½ cup cold water
1 cup mayonnaise
1 can tomato soup
Juice of 1 lemon

Drain and flake tuna. Heat soup (do not dilute soup). Add gelatin and water to soup. Add all other ingredients. Use hand mixer and mix well. Put in bowl or mold and chill. Serve on crackers as canapés.

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Remember Your Great Southern Chefs
by Chris Tramel


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