Rosy Tuna Mold Recipes

Steps:

• In saucepan, bring soup to boil and add cubed cream cheese.
• Remove from heat and stir until smooth,.
• Dilute gelatin with water. Stir into soup mixture.
• Stir in remaining ingrediemts and pour into mold that has been sprayed with Pam.
• Chill until set, about 3 hours.
• Invert mold on serving platter. (If it does not come out right away, run knife around edge of mold to help loosen, or run warm water around bottom of mold a few seconds).
• Serve with crackers and enjoy. (Leftovers keep for quite awhile if refrigerated.).

Steps:

• 1. Mix soup, water and gelatin completely - then heat soup mix on stove with cream cheese on medium. Stirring continuously until melted and well mixed. Set aside to cool.
• 2. Combine all other ingredients and add soup to the mix.
• 3. Pour in mold or bowl and refrigerate until set. Usually overnight.
• 4. Serve with crackers or in sandwiches. Delicious!

Steps:

• Flake tuna well and add mayo, tomato paste, and salt and pepper.
• Best if you mix in the food processor.
• Mix gelatin and boiling water.
• Add to tuna mixture, mixing well.
• Place in pretty bowl or fits perfectly in Tupperware mini jello mold.
• Refrigerate overnight.
• Turn out of mold onto bed of lettuce.
• Goes great with crackers or bread.

Steps:

• In a medium saucepan mix gelatin and cold water let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Add soup and cream cheese. Cook and stir over medium heat until well blended cool.Add tuna, mayonnaise, celery, green onions, Worcestershire sauce and onion or garlic juice. Pour into a 1 1/2 -quart mold. Cover and chill for several hours or overnight.Unmold onto a chilled platter. Serve with crackers.

Steps:

• Drain tunafish well, break into bite sized pieces and refrigerate.
• Dissolve gelatin in water, refrigerate until slightly thickened, add tunafish, onion or chives,pimiento and celery and pour into 4 individual molds.
• Refrigerate until firm, using 1/4 of recipe per serving, about 1/2 cup.
• food Exchanges per serving- 2 lean meat, Low sodium diets, use as is.
• Low cholesterol diets, use as is.

Steps:

• Mix together mayonnaise, cream cheese and mushroom soup.
• Microwave on medium, stirring occasionally, until melted and blended together.
• Add worchestershire and lemon juice.
• Mix celery, nuts, tuna and garlic salt.
• Add gelatin mixture and mix well.
• Fold tuna mixture into cream cheese mixture.
• Pour into mold and chill.

Steps:

• Boil soup in mircowave.
• mix together water and gelatin and add to boiled soup.
• In a bowl, combine remaining ingredients.
• Combine soup and tuna mixtures.
• Pour in a greased mold.
• Refrigerate for 3 hours.
• Serve with crackers.

Steps:

• 1. In a medium saucepan mix gelatin and cold water let stand for 1 minute. Stir over medium heat until gelatin is dissolved. Add soup and cream cheese. Cook and stir over medium heat until well blended cool.2. Add tuna, mayonnaise, celery, green onions, Worcestershire sauce and onion or garlic juice. Pour into a 1 1/2 -quart mold. Cover and chill for several hours or overnight.3. Unmold onto a chilled platter.