|1 10.75-oz cantomato soup|
|2 3-oz packagescream cheese; brought to room temperature|
|2 packagesunflavored gelatin|
|1/2 cuponion; chopped|
|1/2 cupcelery; chopped|
|1/2 cupgreen pepper; chopped|
|Cooked shrimp; if desired, any amount|
|1 tspWorcestershire sauce|
|Juice of 1/2 lemon|
|Salt and cayenne pepper; to taste|
Asheville Salad Preparation
In a large sauce pan bring undiluted soup to a boil.
Add cream cheese.
Stir until smooth and completely melted.
Meanwhile, dissolve gelatin in water to soften.
Add to soup mixture. Mix well.
Cool slightly (15-30 minutes in refrigerator is okay)
Add all remaining ingredients, mix well.
Pour into oiled 8" X 8" baking pan or similar size decorative mold.
Refrigerate several hours or overnight.
If recipe is doubled, use 9" X 13" pan
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Asheville Salad Reviews
Do the work, refrigerate and eat the next day or the day after [I posted this recipe.]
4 years, 6 months, 1 weeks, 3 days, 13 hours, 9 minutes ago
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