"A recipe found in a drawer which is old. Doesn’t sound excellent
but taste so delicious!"
Serving: 12 | Prep: 20m | Ready in: 25m
Ingredients
• 1 (10.75 oz.) can condensed tomato soup
• 1 cup mayonnaise
• 1 (8 oz.) package cream cheese, softened
• 1 envelope (1 tbsp.) unflavored gelatin
• 2 (4 oz.) cans small shrimp, drained
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 tbsp. Worcestershire sauce
• 1 tsp. prepared horseradish
• salt and pepper to taste
Direction
• Heat tomato soup (undiluted) in a medium size saucepan and make it boil.
In the meantime, soften the gelatin in a 1/4 cup water in a small size bowl.
• Combine together in a mixing bowl the softened gelatin, softened cream
cheese and mayonnaise. Blend carefully. Stir in the green pepper, onion,
celery, and shrimp. Blend well. Mix in the pepper, salt, Worcestershire sauce
and horseradish. Place the mixture into a 5 or 6 cup refrigerator mold, or you
can use two smaller molds.
• Place inside the refrigerator and let chill for 2 hours.
Nutrition Information
• Calories: 245 calories;
• Total Carbohydrate: 6 g
• Cholesterol: 60 mg
• Total Fat: 21.8 g
• Protein: 7 g
• Sodium: 353 mg
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