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Country Kitchen
December 1, 2008 Previous Recipe | Next Recipe
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CHEESE AND MUSHROOM BREAD
TUNA PATE
GLORIFIED GRAHAM
SHRIMP NEW ORLEANS
CRUNCHY COLE SLAW
OMELET IN A BAG
CHOWDER
HUNTER’S APPETIZER
FLUFFY COCONUT CAKE
TUNA PATE

1 (10-ounce) can cream of mushroom soup
1 envelope unflavored gelatin
3 tablespoons cold water
1 (8-ounce) package cream cheese,
softened
3/4 cup mayonnaise
2 cans tuna, drained
1 small onion, grated
1 cup finely chopped celery
Sliced almonds
Crackers

In a saucepan, slowly heat soup. Mix gelatin and cold water in a separate bowl; add to soup. Add cream cheese, and stir until smooth; remove from heat. Stir in mayonnaise, tuna, onion and celery.
Spray a mold with cooking spray and pour mixture into mold. Refrigerate overnight to set. Partially submerge mold in warm water to help release paté from mold. Invert onto serving dish. Garnish with sliced almonds and serve with crackers.





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