For the Pares

Welcome, one and all, to the digital version of Nana's recipe box. Cook and enjoy. Share and photograph. Send me those photos and I will post them alongside the recipes. Feel free to comment on any adaptations you have experimented with, so we can all learn and share and cook together. But most of all, thank you to the great chef herself, who is always loved and never forgotten.

April 27, 2009

Peggy's Shrimp Mould

Melt and blend over low heat:

½ cup tomato soup

8 oz. cream cheese

Add 1 envelope gelatine, dissolved in ¼ cup cold water, ½ cup mayonnaise, ½ cup chopped celery, ½ cup chopped onion, 1 tin tiny shrimp, drained. Mix together.

Pour into 4 cups mold, chill several hours or over night.

Unmold - serve on crackers or French bread

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