| Shrimp Mold |
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1 (8 oz.) pkg. cream cheese
1 Campbell's Tomato soup, undiluted
1 1/2 tbsp. Knox gelatin
2 cans tiny shrimp
1/4 cup liquid from shrimp
1 cup mayonnaise
1/2 cup chopped green onion
3/4 cup chopped celery
Dash Tabasco Sauce |
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| Instructions |
| Dissolve cream cheese in tomato soup in top of double boiler. Let cool. Drain shrimp, reserving 1/4 cup liquid. Add Knox gelatin to shrimp liquid and add to cooled tomato soup. In separate bowl mix shrimp, onion, celery and mayonnaise. Mix together shrimp mixture and soup mixture; add few drops of Tabasco sauce (optional). Lightly grease 6-cup mold with Crisco. Put mixture into mold and refrigerate for 3-4 hours until set. Un-mold and serve with Ritz crackers. |
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