1 env. unflavored gelatin
2 (6 oz.) cans pink salmon, drained
1/4 c. minced onion
1 (1.2 oz.) pkg. Ranch style dressing mix with bacon
3 tbsp. minced parsley
2 cloves garlic, minced
1 tsp. lemon juice
Salt and pepper to taste
1/4 c. chicken broth
1/3 c. mayonnaise
3 tbsp. sherry
1 tbsp. Dijon style mustard
1 tsp. Worcestershire sauce
Crackers to serve

In small saucepan, soften gelatin in chicken broth. Place pan over low heat and stir until gelatin dissolves.

In a large mixing bowl, combine gelatin mixture with remaining ingredients, blending well. Pour mixture into a well-greased 3 cup gelatin mold. Cover and refrigerate until firm. Serve with crackers. Yield: 3 cups.