Ingredients
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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
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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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