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Ingredientes
- 2 tbsp. unflavored gelatin
- 1/2 c. cool water
- 1 can tomato soup
- 3 (3 ounce.) pkg. cream cheese, at room temperature
- 1 c. minced celery
- 1/2 c. minced green pepper
- 1/2 c. minced stuffed olives
- 1 heaping tbsp. grated onion
- 2 tbsp. lemon juice
- 1 c. mayonnaise
- 1 tbsp. Worcestershire sauce
- 1 teaspoon Tabasco
- Salt to taste
Direcciones
- Soften gelatin in cool water. Heat soup in double boiler, then add in cream cheese. Blend thoroughly with whisk or possibly rotary beater. Add in gelatin. Stir till dissolved. Cold, then add in other ingredients. Pour into oiled 5-c. mold or possibly pan. Refrigeratetill hard. Serves 6 to 8.
- VARIATION: 2 c. cooked shrimp or possibly lobster may be added to this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 10 servings | |
| Calories 286 | |
| Calories from Fat 252 | 88% |
| Total Fat 28.5g | 36% |
| Saturated Fat 7.68g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 491mg | 20% |
| Potassium 165mg | 5% |
| Total Carbs 7.15g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.42g | 3% |
| Protein 2.25g | 4% |
