Seafood Mousse - cooking recipe

Ingredients
    1 envelope unflavored gelatin
    1/4 c. water
    10 3/4 oz. can condensed tomato soup (undiluted)
    8 oz. pkg. cream cheese
    1 c. mayonnaise
    1 c. cooked shrimp, cut fine or 1 (7 oz.) can tuna or salmon, drained and flaked
    1/2 c. finely chopped onion
    1/2 c. finely chopped celery
Preparation
    Soften the gelatin in the water; dissolve over hot water, stirring constantly.
    Over low heat, beat together the tomato soup and cream cheese until smooth and hot; turn off heat.
    Stir in the gelatin; cool thoroughly.
    Stir in the remaining ingredients. Turn into a 4 to 5 cup mold; chill until firm.
    Unmold and serve with party-style (small slices) rye bread.

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