- 1 tablespoon [15 mL] unflavored gelatin
- 1/4 cup [60 mL] cold water
- 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
- 1 [8 1/2-ounce / 250-g] pack cream cheese
- 1/2 cup [125 mL] finely chopped celery
- 1/2 cup [125 mL] finely minced green onions
- 1 cup [250 mL] mayonnaise
- 1 can ham flakes, drained and flaked
- 1/4 teaspoon [1 mL] curry powder
- Pinch of salt
- Pinch of pepper
- Oil
- Fresh parsley sprigs [to decorate]
- Crackers
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- Into a small bowl, soak gelatin into cold water for 5 minutes.
- Meanwhile, into a saucepan, beat together cream of mushroom soup concentrate and cream cheese.
- Heat over low heat, stirring until smooth.
- Stir in soaked gelatin; heat to dissolve gelatin.
- Mix in chopped celery, minced green onions, mayonnaise, ham flakes and curry powder.
- Salt and pepper; mix well.
- Away from heat, pour into an oiled mold.
- Refrigerate until set.
- Unmold; garnish with parsley sprigs.
- Serve, along with crackers.
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