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Recipe by: samila
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See below ingredients and instructions of the recipe
1 cn Cream of mushroom soup 1 (6 1/2 oz.) can tuna,
1 (8 oz.) pkg. cream cheese -drained
3/4 c Mayonnaise 1 pk Knox unflavored gelatin
1/2 c Onion, finely chopped 3 T Water
1/2 c Celery, finely chopped
Place soup and cream cheese into a saucepan and heat. Stir until
mixed well. Add mayonnaise, onion, celery and tuna. In separate
dish, mix gelatin and water until smooth. Add to mixture in
saucepan. Stir well. Oil mold or spray with Pam. Pour in mixture and
let set overnight. To remove mousse from mold: Sit mold in warm
water, only until loose from sides (30 seconds). Place mold onto
decorative platter and serve with crackers. Submitted By BARRY
WEINSTEIN On 02-26-95
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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