INGREDIENTS:46-oz. tomato soup
4 lbs. cream cheese
1 cup clear gelatin
3 qts. mayonnaise
1 qt. finely chopped onion
1 qt. finely chopped celery
2 qts. coarsely chopped bay shrimp
waterDIRECTIONS:1. Pour just enough water on gelatin to soak.
2. Add soup and cheese.
3. Heat mixture until melted and smooth.
4. Fold in mayonnaise, onion, celery and shrimp.
5. Pour into ring mold and chill.
6. Serve on a bed of butter lettuce with sliced tomato, hard boiled eggs and crackers or baguettes.
*Crab meat can be substituted for shrimp, but cream of celery soup should be substituted for tomato soup when doing so. The salad can also be prepared in individual ring molds as long as the amount of shrimp or crab meat is doubled.SERVINGS:From:Recipe Provided to FM by the Rogue Valley Manor Culinary Team