Shrimp Mold

Recipe By :Annie's Quick and Easy Recipes

1 (8 oz.) package cream cheese
1 Campbell's tomato soup, undiluted
1 1/2 tablespoons Knox gelatin
2 cans tiny shrimp
1/4 cup liquid from shrimp
1 cup mayonnaise
1/2 cup chopped green onion
3/4 cup chopped celery
1 dash Tabasco sauce

Dissolve cream cheese in tomato soup in top of double boiler. Let cool.
Drain shrimp, reserving 1/4 cup liquid. Add Knox gelatin to shrimp
liquid and add to cooled tomato soup. In separate bowl mix shrimp,
onion, celery mayonnaise and few drops of Tabasco sauce (optional). Mix
shrimp mixture and soup mixture. Lightly grease 6-cup mold with Crisco.
Put mixture into mold and refrigerate for 3-4 hours until set. Unmold and
serve with Ritz crackers.

Per Serving (excluding unknown items): 2398 Calories; 266g Fat (94.6%
calories from fat); 21g Protein; 13g Carbohydrate; 3g Dietary Fiber; 326mg
Cholesterol; 2009mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable;
30 1/2 Fat.


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