1¼ cups milk
1 can (10¼ oz.) frozen cream of potato soup[3], half thawed
1½ cups diced ham
1 cucumber, peeled and diced
2 Tbsps. minced chives
3 radishes, sliced
Chopped parsley for garnish
Sprinkle gelatine on milk, let stand to soften, stir over low heat until gelatine is dissolved, 2 to 3 minutes. Remove from heat, spoon in frozen soup and stir until soup thaws and mixture mounds slightly when dropped from a spoon. Fold in remaining ingredients, chill until firm, about 5 to 10 minutes. Sprinkle with chopped parsley, serve in casserole. Makes 4 servings.
