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Creamy Tuna Mold

2 envelope unflavored gelatin
2 cups cold water
1 can (10 3/4 oz.) condensed cream of celery soup
1 Tbsp. lemon juice
1 package (3 oz.) cream cheese, softened
1 can (7 oz.) Tuna, drained & flaked
1/2 cup shredded carrot
1/2 cup chopped celery
2 Tbsp. chopped parsley


In a saucepan, sprinkle gelatin in 1 cup cold water to soften. Place over low heat stirring until gelatin is dissolved. Remove from heat, blend soup and lemon juice into cream cheese; gradually blend in gelatin and remaining water. Chill until slightly thickened. Fold in remaining ingredients. Pour into 5 cup mold. Chill until firm. Unmold and serve on crisp salad greens.


Makes about 4 1/2 cups








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