Shrimp Aspic Salad - cooking recipe

Ingredients

24 oz. can V-8 juice
2 envelopes unflavored gelatin
1 large bell pepper, finely chopped
1 onion, finely chopped
2 1/2 c. finely chopped celery
dash of Worcestershire sauce
dash of Tabasco sauce
1 Tbsp. garlic salt
1 tsp. salt
3 small cans shrimp (1 can to each 1 c. juice)
8 oz. cream cheese
milk

Preparation

In small container, mix gelatin with small amount V-8 juice and heat in boiling water.
When completely dissolved, mix with remaining juice.
Stir well.
Add bell pepper, onion, celery, Worcestershire and Tabasco sauces, garlic salt, salt and shrimp; mix well.
Add milk to cream cheese until smooth.
Pour into molds. Pour V-8 mixture over cream cheese; chill.
Fills 20 molds.