SHRIMP MOUSSE
Yield: 6 servings

1 envelope, unflavored gelatin 2 tbsps. lemon juice
V2 cup cold water V2 cup celery, thinly sliced
Y2 cup mayonnaise or salad 2 tbsps. pimiento, chopped
dressing 1 tbsp. onion, grated
VY cup chili sauce 1 tbsp. Worcestershire sauce
Y4 cup catsup Y% tsp. salt, or salt to taste
2 -6 oz. cans shrimp, cleaned V2 cup heavy cream, whipped

METHOD: In small saucepan, sprinkle gelatin on cold water. Stir over low
heat until gelatin dissolved. Add all other ingredients in order. Pour into
mold and chill.

Serve with Crab Louis Dressing No. 2 if desired.

CREAMY TUNA
Yield: 6 servings

1 envelope unflavored gelatin % cup carrot, shredded
Y2 cup cold water ; V2 cup celery, thinly sliced
1 can condensed cream of V4 cup sweet gherkins, sliced
celery soup or sweet pickle relish
1 -4 oz. pkg. cream cheese 1 tbsp. lemon juice
1 -7 oz. can tuna, drained and © 2 tbsps. parsley, minced
flaked

METHOD: Soften gelatin in cold water. Dissolve over boiling water. Blend
soup and cream cheese. Combine the two mixtures. Fold in other ingredients,
reserving about 1%4 cup of shredded carrots. Pour into 4 cup mold. Chill.
Unmold on greens. Garnish top with carrot shreds. Serve with mayonnaise or
salad dressing.

EGG TUNA SALAD
Yield: 6 - 8 servings

1 envelope unflavored gelatin Y4 cup green pepper, cubed
V2 cup cold water V2 cup celery, thinly sliced
1 can condensed cream of V4 cup green onions, sliced
tomato soup Y4 cup pimiento, minced
4 oz. cream cheese 2 -7 oz. cans tuna, drained
1 cup salad dressing or and flaked
mayonnaise 2 eggs, hard cooked, sliced

METHOD: Soften gelatin in water. Heat soup. With electric mixer, blend in
cheese. Stir in gelatin until dissolved. Remove from heat. Stir in salad
dressing. Chill until partially set. Fold in all ingredients except eggs.
Arrange egg slices around ring mold. Pile in mixture. Chill. Unmold on
greens.