Seafood Mousse - cooking recipe

Ingredients

1 can tomato soup
3 (3 oz.) pkg. cream cheese
2 envelopes unflavored gelatin
1 c. cold water
1 1/2 c. cooked shrimp or tuna
1 c. finely chopped celery
1/2 c. finely chopped green pepper
1/4 c. finely chopped onion
3 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
few drops Tabasco sauce
1 c. mayonnaise

Preparation

Combine tomato soup and cream cheese in top of double boiler. Heat until cheese is melted.
Soften gelatin in cold water; add to soup mixture, stirring until dissolved.
Cool.
When mixture begins to thicken, add other ingredients and pour into a mold and chill until firm.
This can be used as a luncheon dish or spread on crackers for finger food entertaining.