1-1/2 tablespoons unflavored gelatin
1/2 cup cold water
1 (10 3/4 ounces) can tomato soup
1 (8 ounces) package cream cheese
2 (6-1/2 ounces) cans tuna, drained and flaked
(can substitute either crab or shrimp)
1 cup mayonnaise
3/4 cup chopped celery
3/4 cup chopped green onions (including tops)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon onion or garlic juice
Soften gelatin in cold water; set aside. Combine tomato soup and cream cheese in medium saucepan; heat over medium heat, stirring until well blended. Stir in softened gelatin until dissolved cool. Add remaining ingredients to cooled cheese mixture; pour into a 1-1/2 quart mold. Chill several hours or until firm. Unmold and serve with crackers and snack breads, or serve on crisp salad greens as salad.
Makes 1-1/2 quart mold.