Heat soup.
Add cream cheese.
Stir until melted.
Add celery and green onions.
Mix gelatin with 1/4 cup water.
Add to soup mix.
Add shrimp and mayonnaise.
Spray Pam in shrimp mold.
Pour mix into pan.
Chill several hours or overnight.
To remove mold from pan, put bottom of pan in warm water about 30 seconds to loosen.
Flip over onto serving tray and tap gently.
edium saucepan and add the shrimp.
When the water returns
In large saucepan, bring undiluted soup to a boil. Dissolve gelatine in cold water. Add mixture to hot tomato soup. Add cream cheese; beat with an egg beater or wire whisk. Let cool. Add celery, onion, mayonnaise and cut up shrimp. Spread mold with mayonnaise. Pour mixture into mold. Chill for 24 hours. Loosen with warm water over mold. Invert on lettuce leaves on a platter. (Fits perfectly into 5 1/2-cup fish mold.) Serve with Escort crackers or Wheat Thins. Appetizer for 12 people or more.
Dissolve jello and salt in boiling water.
Add cold water and vinegar; chill until thickened.
Add 1 1/2 cups shrimp, celery, pimiento and 1 1/2 cups jello.
Spoon into 6-cup ring mold.
Chill until set, but not firm.
Add sour cream, parsley, onion and curry to remaining jello.
Spoon into mold.
Chill until firm, about 4 hours.
Unmold and serve with salad greens, if desired.
Garnish with remaining shrimp.
Chop shrimp, pimento, eggs and celery separately in blender. Place in bowl.
Put gelatin into blender.
Add boiling water. Cover and process on \"stir\" until dissolved.
Add remaining ingredients and process on \"mix\" until smooth.
Pour over mixture in bowl and mix well.
Pour into well-greased 1-quart mold and chill thoroughly.
This mold will stand up, yet is soft enough for dip.
Heat tomato soup as is and add softened cream cheese.
Blend until melted, then add mayonnaise.
Mix the 2 packets of Knox gelatine with 1/2 cup cold water.
Add this to the tomato soup mixture; stir until well mixed.
Add celery and onions, mixing them gently.
Add shrimp.
Grease mold with mayonnaise.
Pour mixture into the mold and refrigerate to set.
Serve with crackers.
Grease mold with mayonnaise.
Drain shrimp, saving 1/4 cup of liquid.
Add gelatin to the 1/4 cup of liquid and let soak. Soften cream cheese; heat tomato soup.
Slowly pour hot tomato soup into cream cheese and blend with mixer.
Stir gelatin mix and add to cream cheese mixture.
Let cool, then add mayonnaise and all other ingredients; mix well.
Pour into mold and refrigerate. Allow mold to gel before serving.
Enjoy with friends!
Bring undiluted soup to a boil.
Add cream cheese; heat until melted.
Dissolve gelatin in water; add to mixture.
Cool.
Add the mayonnaise, onion, celery and shrimp to the first mixture. Spray mold with Pam.
Put mixture in mold; refrigerate overnight.
Grease mold with mayonnaise.
Heat soup in double boiler. Soften cream cheese and add to soup gradually.
Mix Knox gelatine with 1/4 cup shrimp water.
Add to soup and cream cheese mixture. Let cool 15 minutes.
Add mayonnaise, shrimp, celery and onion. When mixture begins to thicken, pour into mold and refrigerate.
Over low heat, blend in a saucepan the tomato soup, gelatin, and cream cheese.
(Cream cheese should be room temperature and cut in small pieces.)
Stir these ingredients until they are well blended. Add the juice from the shrimp.
Remove from the heat and add the celery, onion, and shrimp. Add the mayonnaise and stir until well blended.
Pour mixture into a mold that has been sprayed with vegetable spray and refrigerate.
Serve along with your favorite snack crackers.
Defrost shrimp in cold water. Heat tomato soup, cut cream cheese in squares and add to soup. Add gelatin stir constantly. Add shrimp and mayonnaise. Add creole seasoning, and shallots, let cool. Pour in mold. Refrigerate over night. To remove place mold in bath of warm water and turn over on plate.
Bring soup to a boil;
add
cream cheese.
Take off the stove. Beat.
Add gelatin.
Let
cool 10 minutes. Add onions, celery and mayonnaise.
Put in refrigerator until it begins to thicken (watch carefully).
(It
will
thicken in less than 30 minutes.) Put 1/2 of shrimp
into
the bottom of greased mold. Put other 1/2 into shrimp
mixture and put into mold.\tRefrigerate.
Bring soup to boil.
Add cream cheese; stir until melted. Slowly add gelatine.
Add shrimp, celery and onion; stir.
Remove from heat; cool for 5 minutes.
Add mayonnaise; stir.
Place in greased mold (3 1/2 cup mold) in refrigerator until firm.
Soak gelatin in clam juice.
Blend cream cheese and mayonnaise. Add celery, onion and rest of seasonings.
Add gelatin mixture; blend well.
Fold in shrimp and clams.
Pour into a 6-cup oiled mold.
I use a fish mold.
Chill overnight.
Unmold on large serving dish.
May be decorated to resemble a fish or sprinkled with paprika.
Serve with crackers.
Will serve a large party.
In double boiler, melt cheese.
Mash soup in and blend Knox gelatine.
Let cool.
Add one cup mayonnaise, celery, onions, green peppers and shrimp.
Pour in buttered mold.
Refrigerate.
Melt soup and cream cheese together in double boiler.
Add gelatin to 3 tablespoons water.
Add gelatin to hot mixture.
When hot mixture is blended, add mayonnaise, chopped celery, onion and shrimp.
Put in mold and cool overnight.
Serve with Ritz crackers.
Cook pasta per package directions; drain well.
Cool. Sprinkle gelatin over cold water in small bowl.
Combine celery, onion, shrimp and cooled pasta in large bowl.
Heat tomato soup until steaming; do not boil.
Add mayonnaise and cream cheese; stir constantly until cheese melts and mixture is smooth.
Pour over shrimp mixture in bowl; blend well.
Add gelatin and water; blend throughly.
Pour into oiled 6 cup mold; chill at least 4 hours.
Unmold onto serving plate; slice and serve on lettuce leaves.
Serves 12 to 14.
Bring undiluted cream of shrimp soup to a boil.
Add cream cheese; stir until blended.
Add gelatin.
Let cool until it begins to thicken.
Add all other ingredients.
Pour into mold and refrigerate overnight before serving with crackers.
Mix all ingredients, except shrimp, together.
Drain shrimp, crumble and fold into mixture.
Pour into mold.
Refrigerate at least 2 hours.
Serve on a bed of lettuce with party rye or pumpernickel bread slices.
Melt gelatin in water over low heat.
Add soup and cream cheese; heat until smooth.
Add celery, onion and shrimp; heat again.
Add mayo, salt and pepper.
Spray ring mold with Pam. Pour mixture into mold and refrigerate overnight.
Serves 30.