Corn Beef Mousse Eileen Trott

By LittleKathy

Ingredients

• 1 tin mushroom soup
• 1 - 250 gram pkg. Cream cheese
• 1 envelope knox gelatine
• 1/4 cup cold water
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green onion
• 1 cup salad dressing
• 3/4 - 1 tin Herford Corn beef flaked with a fork
• 1 tsp. curry powder

Preparation

Step 1

In a saucepan, combine soup and cream cheese. Heat stirring frequently, until smooth.
Soften gelatine in cold water for 5 minutes.
Add gelatine mixture to soup. Heat to dissolve gelatine.
Stir in celery, onions, salad dressing, flaked beef, and curry.
Pour into 4 ½ cup oiled mould. Chill until set. Or pour into several smaller containers.