1-1/2 tbsp. gelatin
1/4 c. cold water
1 can cream of mushroom soup
2/3 c. mayonnaise
1 tbsp. Worcestershire sauce
1 tbsp. minced onions
1/2 tsp. salt
8 oz. cream cheese
1 large can red salmon
1 c. finely chopped celery
Ritz crackers

Soften the gelatin in water. Combine the soup, mayonnaise, Worcestershire sauce, onion and and salt in a double boiler or non-stick pan over a low flame. Stir in the cream cheese until very smooth. Add the gelatin and stir until dissolved. Refrigerate until slightly thick. Fold in the flaked salmon and celery. Pour into a mold and refrigerate until solid. Unmold and serve with Ritz crackers.