Congealed Shrimp Mold - cooking recipe

Ingredients

2 envelopes unflavored gelatin
3 cans or 2 to 2 1/2 c. chopped, boiled shrimp
1 can tomato soup
2 (8 oz.) cream cheese
1 c. mayonnaise
3/4 c. celery, finely chopped
3/4 c. green onions, chopped
1 Tbsp. Worcestershire sauce
Tabasco to taste
1/4 c. cold water

Preparation

Dissolve gelatin in 1/4 cup water.
Add soup and bring to a boil over medium heat.
Add cream cheese and melt, then remove from fire.
To shrimp, add mayonnaise, celery, onions and remaining ingredients.
Grease mold with butter very well.
Pour into mold and refrigerate for at least 24 hours.
To unmold, dip in sink of warm water.
Serve with crackers.