Dhahran Theatre Group Cookbook, 1993


1 Can Cream of Mushroom Soup
8 Oz package cream cheese
1 Package unflavored gelatin
1 Cup mayonnaise
1 Can of small shrimp
1 Can of crabmeat
1 Cup onions, chopped
1 Cup celery, chopped
3 Teaspoons lemon juice


Heat Cream of Mushroom soup. Add cream cheese. Dissolve unflavored gelatin in 3 teaspoons of water and add to soup mixture.

Add mayonnaise, shrimp, crabmeat, onions, celery and lemon juice.

Place in lightly oiled mold overnight.

Cathrine Elsey