Quick Fish Cream

Source: Mrs. Jean Robinson


Quick Fish Cream use 1 small tin tuna (or 6 ozs. minced fish)


1 can
tuna (small tin or 6 ozs. minced fish)
1 can
cream of celery soup (tin)
gelatin (envelopes)
1 cup
warm water with a bouillon cube
salt (pepper, lime or other seasonings to taste)


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.