Tomato Souffle
2/3 cup hot water
1 pkg. lemon Jell-O
1 can tomato soup
2/3 cup mayonnaise
2 (3 oz.) pkgs. cream cheese
1/4 cup finely chopped onion
1/4 cup chopped green pepper
1 cup chopped celery
Dissolve Jell-O in hot water. Heat soup until hot in double boiler and blend in cheese (do
not let it boil). If small lumps remain in mixture, do not blend out. Add dissolved Jell-O
and remaining ingredients. Put in 1 1/2 quart or individual molds.
Dressing (makes 2 cups):
1 cup mayonnaise
2 Tbsp. tomato catsup
2 or 3 chopped hard boiled eggs
2 Tbsp. chopped sweet pickle
1/2 cup shrimp or crab
Tuna Salad
1 small pkg. lemon Jell-O
1 1/2 cups boiling water
Dissolve and cool. When cool, add:
1/2 cup salad dressing (like Miracle Whip)
1 tsp. minced onion
Pimiento for color
1 small can tuna, drained
Pour into 9x13-inch pan. Triple recipe to serve 15.
