Ingredients:
4 packages unflavored gelatin
½ c. cold water
2 cans undiluted tomato soup 2 (8-oz.) packages cream cheese 2 small minced onions
Dash of Tabasco Sauce
1 grated green pepper
1 c. celery, rmely grated 2 cans crab
1 c. shredded shrimp 2 c. mayonnaise Dash of Worcestershire
Instructions:
Heat soup to boiling, remove from heat Add cream cheese. Return to boil. Add gelatin that has been soaked in ½ cup cold water. Stir over low heat until dissolved. Remove from heat. Add remaining ingredients. Pour into oiled fish mold. Makes about 8 cups. This will serve about 50 for cocktails and 12-15 for a luncheon.
Notes:
I have used this recipe so many times I have lost count. What a great way to celebrate a party and making it ahead of time for your convenience. Made in a fish mold with cucumbers as scales to decorate and ripe olives for the eyes, surrounded with parsley makes it nearly look too good to eat. 34 111688-08 Pr0c-vi. s a ‘I s ChM,u.rpPasteurj, CUpbUtt·er or rn 7.ecl 1/ iup regular WithI , argarine . ls toasted our eectnc mixer be sesame 5eeds butter, and flour, 1’urnacthteoegether. until smooth and and shape int I se mixture on creamy the roll the log i: 12″ long. Sprinkle ix:,;ehlightly flure;: s, Bake 3750 10-12, minutews.n sesame seeds, th
Servings Yield:
Makes about 8 cups
Leave a Reply