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Categories:
cream cheese tomato soup gelatine cold water boiling water salt Worcestershire Tabasco sauce horseradish mayonnaise dry mustard green onions celery bell pepper olives
Viewed: 8 - Published at: 2 years agoIngredients
- 1 (8 oz.) pkg. cream cheese
- 1 can tomato soup (condensed)
- 2 pkg. Knox gelatine
- 1/4 c. cold water
- 1/2 c. boiling water
- 1/2 tsp. salt
- 1/2 tsp. Worcestershire
- 3 drops Tabasco sauce
- 1 Tbsp. horseradish
- 1 c. mayonnaise
- 1/8 tsp. dry mustard
- 1/4 c. chopped green onions
- 1/4 c. chopped celery
- 1/4 c. chopped bell pepper
- 20 stuffed olives, sliced
Method
- Place cream cheese and tomato soup in double boiler.
- Melt, stirring, until smooth.
- Soften gelatine in cold water.
- Dissolve in hot water, then stir into soup mixture.
- Add seasonings and let partially set.
- Add 1 can white crabmeat and 1/2 cup fresh, cooked shrimp, cut in small pieces.
- Let partially set, then add mayonnaise, onions, celery and olives.
- Stir until well blended and place in salad mold.
