Grace E. Briinger - Mt. Holly

8 oz cream cheese
2 (7-1/2 oz) cans of white tuna packed in spring water, drained
3-1/2 tsp horseradish
1 bottle Bennett's Chili Sauce Relish
few drops of lemon

Mix together until smooth with no big lumps of tuna. Put into a mold. Refrigerate. When ready to serve, unmold on plate and pour bottle of chili sauce relish over top. Serve with crackers.