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Seafood Mold

1 package plain gelatin
¾ cups cold milk
1 can tomato soup
9 oz. cream cheese
½ cup Hellmann’s mayonnaise
½ cup celery, chopped
½ cup green onion, chopped
1 ½ cups white tuna fish in water, drained

Dissolve gelatin in milk. Heat tomato soup and cream cheese in pot, stirring until smooth. Add gelatin and fold in mayonnaise. Add celery, onion and tuna fish, mixing well so that tuna flakes apart. Chill in a 1 quart mold. Unmold and serve with crackers.







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