- 2 envelopes Knox gelatin
- 1/4 cup water
- 1 can cream of mushroom soup
- 2 packages Philadelphia cream cheese
- 2 cans tuna
- 1 cup celery
- 1/4 cup chopped green pepper
- 1 tablespoon green onion
- 1/2 teaspoon worcestershire
- salt and pepper to taste
- Dissolve gelatin in water.
- Heat soup, melt cheese in it.
- Add remaining ingredients.
- Then chill in a mold?
- Note says “Frances”.
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)