Sprinkle gelatin over Carnation in small saucepan; let stand 1- min. to soften. Cook and stir over low heat until gelatin is dissolved; cool. Pour into blender container. Add salmon, ream cheese, Mayo, lemon juice, onion, parsley and salt. cover and blend until smooth. Pour into 3 cup mold. chill until firm. Unmold, garnish and serve with crackers. Makes about 2 1/2 cups. Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod
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|Serving Size: 1 Serving (420g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 178 (68%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 15.3mg||5 %|
|Sodium 422.4mg||15 %|
|Potassium 221.1mg||6 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 22.8g|
|Protein 1.6g||2 %|
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Calories per serving: 263
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