Shrimp Mousse

• 1 can tomato soup
• 2 (8 oz.) pkg. cream cheese
• 2 envelopes Knox gelatine
• 1 c. mayonnaise
• 3/4 c. finely chopped celery
• 3/4 c. finely chopped onions
• 3/4 c. finely chopped green peppers
• 3 (4 oz.) cans small shrimp
• 1 Tbsp. Worcestershire sauce
• 3 Tbsp. lemon juice

1. Soak
2. gelatine in 1/2 cup shrimp liquid.
3. (Drain liquid from rest
4. of
5. canned shrimp and cover shrimp with cold water until ready to add.) Heat undiluted soup to boil;
6. add cheese and
7. mix until
8. well
9. blended.
10. Addtelatine
11. and cool.
12. Add mayonnaise, vegetables, Worcestershire sauce and lemon juice. Stir
13. totix well.
14. Drain
15. shrimp
16. well, then add to mixture gently.
17. Pour into chilled mold and refrigerate.

tomato soup, cream cheese, gelatine, mayonnaise, celery, onions, green peppers, shrimp, worcestershire sauce, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=582132 (may not work)