Shrimp Mousse

From Peg Brown, December 1980

• 7 oz can of shrimp, coarsely chopped
• 1/2 C celery, diced finely
• 1/4 C onion, diced finely
• 3 oz cream cheese
• 1 envelope of Knox gelatin dissolved in 1/4 C of boiling water
• 1/2 C mayonnaise
• 1/2 can tomato soup
• 1 tsp lemon juice

Heat soup to boiling then lower to a simmer. Stir in cream cheese until dissolved & smooth. Add salt and pepper, dissolved gelatin & stir well. Remove from heat.

When cooled, add other ingredients & pour into a small mold. Chill until firm. Serve on a bed of attractively arranged fresh lettuce.

If it falls apart when you're taking it out of the mold, just dump it in a bowl, stir it up & pretend you meant to serve it that way!