Shrimp Salad I
1 can tomato soup
1 soup can water
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 pkg. lemon Jell-O
1 small can shrimp
1 cup celery, chopped
1/4 cup chopped green peppers
1/4 cup salad olives
Heat soup, water, vinegar, and sauce. Dissolve Jell-O in soup mixture. Cool. Add
shrimp, celery, green peppers and olives. Place in mold and chill. May be served on
lettuce with low-calorie crackers. Makes 6 servings.
Shrimp Salad II
3 pkgs. lemon-flavored Jell-O
3 pints, less 2 Tbsp. water
2 Tbsp. lemon juice
1 1/2 cups celery, cut fine
1 small bottle stuffed olives, sliced
1 small green pepper, cut fine
2 (4 1/2 oz.) cans drained shrimp, cut fine
Lettuce
Dissolve Jell-O in water according to package directions. Let cool. Add other
ingredients. Pour into individual molds and chill. Serve on lettuce leaf or shredded
lettuce. Makes 20 servings.
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