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Seafood Salad

garden.fresh's picture
Ingredients
  Unflavored gelatin 4 Teaspoon
  Catsup 1⁄3 Cup (5.33 tbs)
  Canned tomato soup 10 1⁄2 Ounce
  Cream cheese 3 Ounce
  Mayonnaise 1⁄2 Cup (8 tbs)
  Cream/Evaporated milk 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Canned shrimp/Canned lobster 9 Ounce, drained
  Diced celery 1 1⁄2 Cup (24 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped pimento 1 Tablespoon
Directions

Sprinkle 1 teaspoon gelatin over catsup.
Heat catsup, stirring constantly to dissolve gelatin.
Spoon catsup into any mold; place in refrigerator to congeal.
Sprinkle remaining gelatin over tomato soup; heat soup to dissolve gelatin.
Cool.
Soften cream cheese with mayonnaise and cream; add lemon juice.
Stir into tomato soup.
Fold shrimp or lobster, celery, green pepper and pimento into tomato soup mixture.
Pour over congealed catsup.
Chill for several hours.
Unmold; garnish with watercress or endive.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Seafood
Servings: 
6

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