Molded Fish Salad Recipe

Summary

Preparation Time25 MinCooking Time20 Min
Ready In45 MinHealth IndexAverage
Servings4Cuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Cream of tomato soup10 1⁄2 Ounce, condensed
 Condensed cream of tomato soup10 1⁄2 Ounce (Undiluted, 1 Can)
 Cream cheese package24 Ounce, softened (3 Packages, 8 Ounces Each)
 Cream cheese24 Ounce, softened (Three 8 Ounce Each Packages)
 Gelatin2 Tablespoon
 Unflavored gelatin2 Tablespoon (2 Envelopes)
 Water1⁄2 Cup (8 tbs) (Cold)
 Celery1 Cup (16 tbs), diced
 Onion2 Teaspoon, minced
 Tuna/Lobster / salmon16 Ounce
 Canned tuna/Lobster/salmon16 Ounce, well drained (1 Can)

Nutrition Facts

Serving size

Calories 802 Calories from Fat 580

% Daily Value*

Total Fat 65 g99.3%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 43.1 mg

Sodium 287.8 mg12%

Total Carbohydrates 18 g6.1%

Dietary Fiber 0.89 g3.6%

Sugars 4.4 g

Protein 45 g90.4%

Vitamin A 57.8% Vitamin C 5.6%

Calcium 4.1% Iron 8.7%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a large saucepan, blend the soup and cream cheese together.
2) Stir continuously and cook over a low heat, until the mixture is smooth and thoroughly heated.
3) Soak the gelatin in cold water for about 3 minutes,
then stir into the hot soup mixture.
4) Turn off the heat and allow the mixture to cool.
5) Stir in the celery, onion and fish, then stand for about 20 minutes and fold in mayonnaise-type salad dressing.
6) In a lightly oiled 1 -quart mold, pour the mixture and
refrigerate overnight for the flavors to blend.

SERVING
7) Serve chilled.
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