From Dad’s Recipe Book, page 5

• 2 packages unflavored gelatin
• 1/2 cup cold water
• 1 can condensed tomato soup
• 2 small pkg cream cheese
• 1/2 cup mayonnaise
• 1 cup chopped celery
• 2 tbsp minced onion
• 1 can of tuna, drained
• 1-2 tbsp Worcestershire sauce

Heat soup in double boiler — add gelatin mixed with water and cream cheese. Remove from heat and blend with remaining ingredients in blender or processor. Pour in greased mold and refrigerate. Garnish with olives and parsley