TOMATO MOUSSE SALAD
Source: Great Performances Cookbook by the Symphony League of Tupelo, Mississippi
1 (10 3/4 oz) can condensed cream of tomato soup
3 oz cream cheese, softened
1 tbsp unflavored gelatin
1/2 cup cold water
1/2 cup celery
1/4 cup ripe olives pitted and chopped
1 green bell pepper
1 tsp grated onion
3 tbsp pickle relish
Heat soup to boiling point.
Add cheese and stir until dissolved. Add gelatin to cold water and dissolve. Combine that and remaining ingredients to soup mixture.
Pour into a chilled and oiled 1 qt mold or 8 individual molds. Chill until set.
Source: Great Performances Cookbook by the Symphony League of Tupelo, Mississippi
1 (10 3/4 oz) can condensed cream of tomato soup
3 oz cream cheese, softened
1 tbsp unflavored gelatin
1/2 cup cold water
1/2 cup celery
1/4 cup ripe olives pitted and chopped
1 green bell pepper
1 tsp grated onion
3 tbsp pickle relish
Heat soup to boiling point.
Add cheese and stir until dissolved. Add gelatin to cold water and dissolve. Combine that and remaining ingredients to soup mixture.
Pour into a chilled and oiled 1 qt mold or 8 individual molds. Chill until set.
MsgID: 3131181
Shared by: barbara, Memphis
In reply to: Recipe: Recipes Using Canned Soup or Broth (21)
Board: Daily Recipe Swap at Recipelink.com
Shared by: barbara, Memphis
In reply to: Recipe: Recipes Using Canned Soup or Broth (21)
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!