Shrimp Tomato Cloud - cooking recipe

Ingredients

1 1/2 pkg. unflavored gelatin
1 c. cold water
1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
few dashes Tabasco sauce
1 heaping Tbsp. horseradish
2 (4 1/2 oz.) cans deveined shrimp, chopped and drained
1 tsp. lemon juice
2 to 3 dashes cayenne pepper
1 c. finely chopped celery
1/2 c. finely chopped onion
celery salt
freshly ground pepper

Preparation

Sprinkle gelatin on top of cold water to dissolve.
Bring soup to boil in 3-quart saucepan over a heat controlled top burner set at 212\u00b0.
Or over a medium flame, then remove from burner.
Add cream cheese and stir until smooth, then add mayonnaise, mixing thoroughly.
Stir in water-gelatin mixture, lemon juice and pepper. Fold in shrimp, celery, onion, Tabasco and horseradish.
Add celery salt and freshly ground pepper to taste.
Pour into thoroughly oiled 2 1/2-quart mold and refrigerate until very firm (several hours), or overnight, if possible.
Serve with mild crackers. Serves party of 30 or more.
Cut recipe in half for small party.