Shrimp Mold

     
     

     

             
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    2 Tbsp. unflavored gelatin
    1 cup consommé
    1 8 oz. package cream cheese, softened
    3/4 cup mayo
    2 cups boiled shrimp, peeled, deveined and chopped
    1 cup finely chopped celery
    2 finely chopped pimientos
    1 bottle capers, drained
    2 Tbsp. finely grated onion
    1/2 cup chili sauce
    2 Tbsp.. lemon juice
    2 tsp. Worcestershire sauce
    1 tsp. salt
    1/4 tsp. pepper
    4 or 5 drops Tabasco
    dash each of thyme, oregano and garlic salt
    1/4 cup finely chopped fresh parsley
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    Soften gelatin in 1/4 cup consommé.  Heat the remaining consommé and add the softened gelatin, stirring until dissolved.  Set aside to cool.  Blend mayo and softened cream
    cheese.  Add cooled consomme/gelatin mixture, remaining ingredients and blend well.
    Place in lightly oiled fish mold and chill overnight.
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