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Corn Beef Mousse , Eileen Trott


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  • 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



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.

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