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Cook over medium heat (on a stove), or over the campfire.
Serve with bread and salad.
This particular recipe feeds six comfortably.
About the Author: Denise Gasta and her husband, Gregory Michel, live and work in
Texas. Some of their books are MONARCH KINGDOM, DANNY, and THE
BUTTERFLY GARDEN, published by Writer’s Exchange E-Publishing
(http://www.writers-exchange.com/epublishing). Their Café Press store is at
http://www.cafepress.com/michelgasta
Author's URL: http://home.earthlink.net/~lectrcwolf/index.html
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Can't-get-enough-of-it Shrimp Mousse
From: Beth Anderson
This recipe came from a friend of mine, Janis Boehm, who was the best cook I've ever
known. It's an absolutely delicious, beautiful party dish, perfect for that fancy mold
you've been saving. Best of all, it's fast and easy.
2
1
1
8
1
1
1
cans tiny shrimp
can tomato soup
envelope unflavored gelatin
oz. cream cheese
cup mayonnaise
/2 cup finely chopped celery
/2 cup finely chopped onion
Drain shrimp and rinse well. Set aside.
Bring undiluted soup to a boil. Dissolve the gelatin in 1/2 cup warm water, add to soup
and stir well. Beat cream cheese and mayonnaise together. Add the tomato soup and
beat again, mixing well. Fold in celery and onion with a wooden spoon. Fold in the
shrimp, being careful not to break the shrimp.
Pour into a nice mold and refrigerate for several hours or overnight.
Serve with woven wheat or other fairly plain crackers; this mold has enough great flavor
without using flavored crackers.
About the Author: Beth Anderson is the author of five novels. Her last two, published
by Clocktower Books, are NIGHT SOUNDS and MURDER ONLINE. Both are
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