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Categories:Viewed: 34 - Published at: 3 years ago
Ingredients
- 8 oz. cream cheese
- 1 can tomato soup
- 1 envelope Knox gelatine
- 1/2 c. water
- 6 oz. can tiny shrimp
- 1/4 c. chopped onion
- 1/4 c. chopped celery
- 1/4 c. chopped green pepper
Method
- Melt gelatine in 1/2 cup boiling water for 10 minutes.
- Add soup and heat until hot.
- Add cream cheese and stir until smooth. Add shrimp and vegetables.
- Cool until slightly thickened and stir to mix again.
- Chill overnight or 5 to 6 hours.
- Serve with cocktail rye or crackers.
