o room temperature.
Process shrimp, stock mixture, cream, horseradish cream
mix well.
Stir in shrimp and refrigerate until mixture begins
Heat soup.
Add cheese and stir until melted.
Dissolve gelatin in water and stir into soup mixture.
Let cool.
Blend in mayonnaise and lemon juice.
Chill until slightly set.
Add celery, onion, olives and shrimp.
Mix well.
Lightly coat inside of fish mold; put an olive slice for the eye.
Size should be 6 or 8 cups.
You could also use a ring mold.
Chill until firm. Unmold on bed of greens.
If using ring mold, fill center with parsley sprigs or parsley and whole shrimp.
Rinse shrimp well.
Set aside.
Dissolve gelatine in boiling water.
Set aside.
Bring tomato soup to a boil.
Add cream cheese. Let it melt into soup.
Add mayonnaise.
Mix well.
Add celery, onion, chives, parsley and shrimp.
Stir well.
Pour into prepared ring mold or fancy fish mold that has been sprayed with Pam vegetable oil.
Place into refrigerator overnight.
Unmold onto platter or tray that has been lined with lettuce leaves.
Serve with crackers.
Grease mold.
Soften cream cheese and boil tomato soup.
Mix in gelatin.
Add cream cheese, mayonnaise, celery and onion.
Mix thoroughly.
Finely chop shrimp and add to mixture.
Pour into mold and chill.
Yields approximately 4 cups.
(Fills Tupperware Gel and Serve mold.)
Serve with crackers or party breads.
Slightly oil 1 mold or Bundt cake pan.
Set aside.
Cook shrimp, soup and cream cheese (until smooth) over medium heat. Remove from fire.
Add celery and onions.
Stir.
Melt gelatine in water per package directions.
Add to shrimp mixture.
Pour into mold.
Refrigerate.
Soak
gelatine in 1/2 cup shrimp liquid.
(Drain liquid from rest
of
canned shrimp and cover shrimp with cold water until ready to add.) Heat undiluted soup to boil;
add cheese and
mix until
well
blended.
Add\tgelatine
and cool.
Add mayonnaise, vegetables, Worcestershire sauce and lemon juice. Stir
to\tmix well.
Drain
shrimp
well, then add to mixture gently.
Pour into chilled mold and refrigerate.
Soak gelatin in 1/2 cup cold water.
Heat undiluted soup; add gelatin and stir until dissolved.
Mash cream cheese; add to soup and continue cooking until dissolved.
Cool, then fold in mayonnaise.
Add chopped shrimp, vegetables and seasonings.
Mix well and pour into oiled fish mold or any type of mold.
Serves 8.
Drain shrimp and rinse well. Set aside.
Bring undiluted soup to a low boil (watch not to splatter).
Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
Beat cream cheese and mayonnaise together.
Add the tomato soup and beat mixing well.
Fold in celery and onion with a wooden spoon.
Fold in the shrimp, being careful not to break shrimp.
Pour into a nice mold and refrigerate for several hours or overnight.
Serve with party crackers that aren't heavily flavored.
Dissolve gelatin in water.
Heat soup and add to gelatin. Cool, then add cream cheese.
Beat until smooth.
Add remaining ingredients.
Let set in two-quart mold (rubbed with olive oil) several hours.
Makes good dip if only 1/2 package of gelatin is used.
Mousse is great used as a spread for crackers.
Place soup, mayonnaise and cream cheese in saucepan and heat on low until blended together. With wire whisk, whip cream cheese until completely melted. Melt gelatin in 1/4 cup hot water. Add soup mixture and stir well. Stir in celery, onion and shrimp. Pour into well-oiled mold. Chill at least 5 hours. Serve with Triscuit crackers.
Heat soup and cream cheese together until cheese is melted. Mix water and gelatine together and add to soup mixture. Cover and let cool. Blend all other ingredients and add to soup mixture. Grease gelatine mold with salad dressing (Miracle Whip). Fill with ingredients. Refrigerate at least 6 hours. Remove from gelatine mold and serve with crackers.
In a medium-sized saucepan, heat soup.
Add cream cheese and gelatin which has been softened in 1/2 cup cold water.
Beat until smooth.
Remove from heat.
Add remaining ingredients; mix well. Pour into an oiled mold; chill until set.
Unmold 1 hour before serving; garnish with fresh parsley.
Serve with melba toast or sesame seed wafers.
Yield: 1 (5-cup) mold.
Cream sour cream, mayonnaise and cream cheese together in bowl. Add shrimp, vegetables, chili sauce, Worcestershire sauce, Tabasco sauce and salt; mix well.
Soften gelatin in shrimp water and lemon juice in saucepan.
Cook over low heat until dissolved.
Add to cream cheese/shrimp mixture; mix well.
Pour into large mold; chill until firm.
Thaw shrimp if frozen.
Chop shrimp.
Heat tomato soup and cream cheese in the top of double boiler until cream cheese melts. Cool slightly.
Stir in gelatin; mix well.
Add shrimp, mayonnaise, celery, green onion, green pepper, Worcestershire sauce and lemon juice; mix well.
Pour into a well-greased 1 1/2-quart mold.
Cover and refrigerate at least 8 hours.
Unmold onto platter.
Serve with wafers.
Makes approximately 5 1/2 cups.
Soak gelatine in water.
Add to hot soup.
Put in cheese, salad dressing, shrimp, salt and pepper.
Beat until smooth.
Cool.
Add onion and celery.
Pour into oiled mold.
Serve with crackers.
Heat tomato soup (do not boil).
Add gelatin in a little cold water and the salt.
Mix separately the mayonnaise, softened cream cheese, celery and onion.
Set aside.
Drain and chop the shrimp. Combine the soup and shrimp, then mix in the other ingredients. Line a mold with plastic wrap and pour mixture.
Chill.
Heat tomato sauce and beat in cream cheese with whisk until smooth.
Melt gelatine in water.
When soup mix cools, beat in gelatine and mayonnaise.
Stir in shrimp (drained, but not rinsed) and chopped vegetables.
Line mold with plastic wrap and pour mixture into it.
Chill.
Heat cream cheese, soup and onions until smooth.
Remove from heat.
Add mayonnaise.
Dissolve gelatin and water over heat.
Add to soup mixture.
Add shrimp and celery.
Pour into mold.
Chill 12 hours.
Serve with snack crackers.
Heat soup.
Add gelatin mixture; cool.
Cream mayonnaise with cream cheese; add remaining ingredients.
Mix well.
Pour into 1 1/2-quart mold.
Chill.
Unmold on serving dish.
Serve with crackers.