Summary
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| Source | Mrs. Jean Robinson |
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Description
Quick Fish Cream use 1 small tin tuna (or 6 ozs. minced fish)
Ingredients
1 can
tuna (small tin or 6 ozs. minced fish) 1 can
cream of celery soup (tin) 2
gelatin (envelopes) 1 cup
warm water with a bouillon cubeInstructions
How to make Quick Fish Cream?
Melt gelatin in water with the bouillon cube.
Put all ingredients in a blender for a few seconds. Pour into greased container and put into fridge to set.
If no blender is available, mix all ingredients together thoroughly in a bowl.
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