 |
Prep Time: 30 Minutes Cook Time: 720 Minutes |
Ready In: 750 Minutes Servings: 8 |
|
Even a small serving feels like a special treat. It won't last long on your appetizer table. Ingredients:
1 (10 ounce) can tomato soup |
2 (6 ounce) cans shrimp, coarsely chopped |
12 ounces cream cheese, softened |
1 cup mayonnaise |
1/2 cup onion, finely chopped |
1/4 teaspoon salt |
1 1/4 teaspoons unflavored gelatin |
1/2 cup water |
Directions:
1. Pour water in a small bowl; sprinkle gelatine over top and set aside.
2. In medium saucepan, bring soup to a boil. Add cream cheese and stir until melted. Remove from heat, add mayonnaise and blend. Add the onion salt and gelatine.
3. Mix thoroughly.
4. Pour in a greased mould.
5. Refrigerate overnight.
6. Gently unmould on a platter.
7. Serve with assorted crackers or sliced baguette.
8. Tip:.
9. The spread is so much more elegant when prepared in a fish shaped pan.
10. Unmould on a bed of parsley, add olives for the eyes and pimento for the mouth.
11. Voilà, a feast for the eyes.
12. Cooking time means refrigeration time.
|
|