Shrimp Mold

• 9 oz. softened cream cheese
• 1 can condensed tomato soup
• 1 tsp. dried minced garlic
• 2 envelopes unflavored gelatin
• 1/2 c. cold chicken stock or light dry wine
• 1 small onion, chopped
• 1/3 c. fresh lemon juice
• 3 tsp. Worcestershire sauce
• 2 tsp. (heaping) mild cream-style horseradish
• 1/2 c. grated fresh parsley
• 1 1/2 c. finely chopped celery
• 2 c. chopped cooked shrimp
• 1 1/4 c. mayonnaise

1. Place cream cheese, soup and garlic in a double boiler and melt together.
2. When melted, add gelatin which has been softened in the stock or wine.
3. Stir over low heat until gelatin is dissolved.
4. Beat with mixer until smooth.
5. Refrigerate to partially gel.
6. When sides have set, beat again until lightly fluffed.
7. Mix rest of ingredients except shrimp and mayonnaise. Add this mix with shrimp and mayonnaise to gelatin mixture.
8. Mix well.
9. Pour into oiled molds.
10. Refrigerate overnight.
11. This recipe will make enough for 2 medium sized fish molds.
12. Turn mold out onto serving platter and serve with crackers.

cream cheese, tomato soup, garlic, unflavored gelatin, cold chicken, onion, lemon juice, worcestershire sauce, horseradish, parsley, celery, shrimp, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=738983 (may not work)