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1 10 oz. can tomato soup
1 pkg. unflavored gelatin
250 g. cream cheese
2 4 oz. cans shrimp (or 4 oz. cooked, fresh or frozen shrimp)
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 tbsp. lemon juice
1 cup mayonnaise

Pour soup into small saucepan, sprinkle with gelatin over surface and heat, stirring with a whisk until the gelatin has melted. Cut the cream cheese into cubes and add to soup. Beat with a mixer or in a blender or food processor until creamy. Drain shrimp and clean if necessary and chop coarsely. Add shrimp, onion celery, lemon juice an d mayonnaise to the cream cheese mixture and blend together.

Line the bottom of a 4-cup mold with wax paper to fit. Pour in pate, cover and chill 3 to 4 hours or until firm. Freeze, if desired.

Nice with vegetables and/or crackers.

Makes 4 cups.
 
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