On Mon, 4 Jan 2016 23:18:23 -0800, "Cheri" >
wrote:

>
> "sf" > wrote in message
> ...
> >
> > Shrimp Mold (we called it a dip anyway)
> > http://www.campbellskitchen.com/reci...imp-mold-25764
> >
> > 3 tablespoons cold water
> > 1 tablespoon unflavored gelatin
> > 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or
> > (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom
> > Soup
> > 1 package (8 ounces) cream cheese, softened
> > 1 can (about 7 ounces) canned shrimp, rinsed and drained
> > 1 cup mayonnaise
> > 2 stalks celery, finely chopped (about 1 cup)
> > 4 green onions, finely chopped (about 1/2 cup)
> >
> > How to Make It
> >
> > 1. Pour the water into a small bowl. Sprinkle the gelatin over the
> > water and let stand for 5 minutes.
> >
> > 2. Heat the soup in a 3-quart saucepan over medium heat until hot,
> > stirring occasionally. Remove the saucepan from the heat. Stir the
> > gelatin mixture into the saucepan. Let stand for 10 minutes.
> >
> > 3. Stir the cream cheese, shrimp, mayonnaise, celery and onions in the
> > saucepan. Pour the soup mixture into a 6-cup mold. Refrigerate
> > overnight. Unmold onto a serving plate. Serve with crackers.
> >
> > My favorite scoops were carrots cut on the bias and Wheat Thins. YMMV
> >
> > I stirred the cream cheese into the hot soup/gelatin mixture without
> > waiting. Then I dumped everything except the mayo in. I waited for
> > it to cool a bit before I added the mayo because I learned by
> > experience that it's not a good idea to add it any sooner.
> >
>
> We used to make it with crab, I like it a lot both ways.
>
Ditto! My BIL always requested crab, so I made that version a lot.

--

sf