1 can (15? oz) salmon
1 can cream of mushroom soup
1 (8oz) pkg cream cheese
2 env unflavored gelatin
? C water
? C celery, minced
? C green onions, minced
1 C mayonnaise
1 T lemon juice
1 tsp curry powder

Oil a 5 cup mold. Drain and flake salmon.

In a saucepan, combine soup and cream cheese. Cook over low heat, stirring
constantly, until mixture is smooth.

Soften gelatin in the water; add the soup mixture, stirring until gelatin

Fold in remaining ingredients. Pour into prepared mold, chill until firm.

Unmold and serve with assorted vegetables or crackers.