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From the Kitchen of: Tap (Pat Lamb)
| 1 | envelope | plain Gelatin |
| 1/4 | c. | Cold Water |
| 3 | oz. | Cream Cheese |
| 1 | can | Red Salmon |
| 1 | Tbsp. | Lemon Juice |
| 2 | tsp. | Horseradish |
| 2 | tsp. | grated Onion |
| 1/4 | tsp. | Worcestershire Sauce |
| a1/4 | tsp. | Hot Pepper Sauce (Tabasco) |
Place cream cheese in a small bowl and microwave for 20 seconds to soften. Soften Gelatin in 1/4 c. cold water. Microwave on high for 30 seconds and stir well to dissolve. Combine all ingredients in a blender or food processor until smooth. Pour into a mold and chill until firm.