Cover bottom of 2 quart pot with water and boil. Add 1 package of Knox gelatin and stir to dissolve. Add to pot - 1 (15 ounce) can of salmon and mash it well.

1/2 c. Heinz barbecue sauce either reg., Cajun or Mesquite
1/2 c. mayonnaise
1 lg. sweet onion, diced
1 c. celery, diced
1 tsp. dill, fresh or dry (if you like)

Pour into Pam coated mold and refrigerate. Serve with crackers.