1 Cup tomato soup
1 8 oz. cream cheese
1 Package Knox Gelatin™
1/4 Cup cold water
1 Cup diced red onion
1/2 Cup diced celery
1/2 Cup diced Green Pepper
2 Cans tiny shrimp
1 Cup mayonaise
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Heat tomato soup and cream cheese, stir til smooth, set aside and let cool.
Mix gelatin in water, and set aside.
Chop vegies and mix with shrimp and mayonaise.
Mix cooled soup and cream cheese with gelatin, add vegie mixture.
Pour into fish mold, refridgerate until firm.
To unmold, float in a little warm water, then transfer to plate.
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