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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 4 |
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Another seventies-style jelly mold salad to take to putlucks. Serve with thin slices of toasted pumpernickel, or with various crackers. Ingredients:
2 cups cooked shrimp, cut in small pieces if large |
1 (10 ounce) can tomato soup |
1 ounce brick cream cheese |
2 teaspoons green onions, minced |
1 cup mayonnaise |
1 1/2 tablespoons knox gelatin (packet) |
1/2 cup water |
1/4 teaspoon dried dill |
salt and pepper |
Directions:
1. Dissolve gelatin in water. Heat soup. Melt cream cheese in it. Add other ingredients. Put in a jelly mold that has been brushed with oil. Chill overnight.
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