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Rosy Tuna Mold

1 1/2 Tbsp. gelatin
1/2 cup cold water
1 (10 1/4 oz.) can tomato soup
1 (8 oz.) package cream cheese
2 (6 1/2 oz.) cans Tuna, drained & flaked
1 cup mayonnaise
1/4 cup chopped celery
1/4 cup chopped green onions, including tops
1/2 tsp. Worcestershire sauce
1/2 tsp. onion or garlic juice

Soften gelatin in cold water; set aside. Combine tomato soup and cream cheese in medium saucepan; heat over medium heat, stirring until well blended. Stir in softened gelatin until dissolved; cool. Add remaining ingredients to cooled cheese mixture; pour into a 1 1/2 quart mold. Chill several hours or until firm. Unmold and serve with crackers and snack breads, or serve on crisp salad greens as salad.

Makes 1 1/2 quart mold

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