Shrimp Mold
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2 Tbsp. unflavored gelatin
1 cup consommé
1 8 oz. package cream cheese, softened
3/4 cup mayo
2 cups boiled shrimp, peeled, deveined and chopped
1 cup finely chopped celery
2 finely chopped pimientos
1 bottle capers, drained
2 Tbsp. finely grated onion
1/2 cup chili sauce
2 Tbsp.. lemon juice
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
4 or 5 drops Tabasco
dash each of thyme, oregano and garlic salt
1/4 cup finely chopped fresh parsley
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Soften gelatin in 1/4 cup consommé. Heat the remaining
consommé and add the softened gelatin, stirring until dissolved.
Set aside to cool. Blend mayo and softened cream
cheese. Add cooled consomme/gelatin mixture, remaining ingredients
and blend well.
Place in lightly oiled fish mold and chill overnight.
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