Tomato Shrimp Salad
|Tomato juice||2 Cup (32 tbs)|
|Lemon gelatin||3 Ounce (1 Package)|
|Shrimp||1 Can (10 oz), drained and chopped|
|Sliced stuffed olives||1 Cup (16 tbs), sliced|
|Diced celery||2 Cup (32 tbs), diced|
|Hard cooked egg||1 , chopped|
|Mayonnaise/Commercial blue cheese dressing||4 Tablespoon|
Combine tomato juice, vinegar, salt, and pepper and bring to a boil.
Remove from heat and pour over gelatin.
Stir to dissolve; let cool.
After gelatin has cooled, stir in shrimp, olives, celery, and egg.
Pour into a 1 1/2 quart mold and chill until firm.