Tuna fish salad

  • 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
  1. Dissolve gelatin in water.
  2. Heat soup, melt cheese in it.
  3. Add remaining ingredients.
  • Then chill in a mold?
  • Note says “Frances”.

Lillian Davis Goucher’s recipe box.

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