Shrimp Tomato Cloud

• 1 1/2 pkg. unflavored gelatin
• 1 c. cold water
• 1 can tomato soup
• 1 (8 oz.) pkg. cream cheese
• 1 c. mayonnaise
• few dashes Tabasco sauce
• 1 heaping Tbsp. horseradish
• 2 (4 1/2 oz.) cans deveined shrimp, chopped and drained
• 1 tsp. lemon juice
• 2 to 3 dashes cayenne pepper
• 1 c. finely chopped celery
• 1/2 c. finely chopped onion
• celery salt
• freshly ground pepper

1. Sprinkle gelatin on top of cold water to dissolve.
2. Bring soup to boil in 3-quart saucepan over a heat controlled top burner set at 212u0b0.
3. Or over a medium flame, then remove from burner.
4. Add cream cheese and stir until smooth, then add mayonnaise, mixing thoroughly.
5. Stir in water-gelatin mixture, lemon juice and pepper. Fold in shrimp, celery, onion, Tabasco and horseradish.
6. Add celery salt and freshly ground pepper to taste.
7. Pour into thoroughly oiled 2 1/2-quart mold and refrigerate until very firm (several hours), or overnight, if possible.
8. Serve with mild crackers. Serves party of 30 or more.
9. Cut recipe in half for small party.

unflavored gelatin, cold water, tomato soup, cream cheese, mayonnaise, tabasco sauce, horseradish, shrimp, lemon juice, cayenne pepper, celery, onion, celery salt, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822186 (may not work)