- 1 pouch [1 tablespoon / 15 mL] unflavored gelatin
- 1/4 cup [60 mL] cold water
- 8 ounces [227 g] cream cheese
- 10 ounces [284 mL] cream of mushroom soup concentrate
- 1/2 cup [125 mL] finely chopped celery
- 1/2 cup [125 mL] finely chopped green onions
- 1 cup [250 mL] cooked ham, chopped into a food processor
- 1 cup [250 mL] mayonnaise
- 1/8 teaspoon [0.5 mL] paprika
- Melted butter [opitonal]
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- Soften gelatin into cold water according to pouch instructions.
- Into a saucepan, melt together cream cheese and cream of mushroom soup, over medium heat.
- Mix in softened gelatin; cool.
- If desired, soften chopped celery and green onions into a little melted butter, into a separate pan; set aside.
- Mix together cream cheese mixture, softened or not chopped celery and green onions, chopped ham, mayonnaise and paprika; fold into gelatin.
- Pour into an oiled mold, to easy unmolding.
- Refrigerate for 2 to 3 hours until set, before unmolding and serving.
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