Shrimp Congealed Salad Spread - cooking recipe

Ingredients

2 cans tomato soup
1 small box Knox gelatine
2 large (8 oz.) sq. cream cheese
1 c. chopped onions
1 c. chopped celery
2 to 3 lb. shrimp, cut up

Preparation

Put soup in boiler
undiluted;\tadd
gelatine and bring to a boil, stirring constantly.\tPut cream cheese and soup mix in blender (better to do half\tportions
at a time) and blend. Put all in big bowl and
add
cooked shrimp, onion and celery. Fold together and put in mold.