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Seafood Salad Recipe
|Unflavored gelatin||4 Teaspoon|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Canned tomato soup||10 1⁄2 Ounce|
|Cream cheese||3 Ounce|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Cream/Evaporated milk||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Canned shrimp/Canned lobster||9 Ounce, drained|
|Diced celery||1 1⁄2 Cup (24 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped pimento||1 Tablespoon|
Calories 337 Calories from Fat 186
% Daily Value*
Total Fat 21 g31.7%
Saturated Fat 4.8 g23.9%
Trans Fat 0 g
Cholesterol 30 mg
Sodium 480.7 mg20%
Total Carbohydrates 24 g7.9%
Dietary Fiber 0.97 g3.9%
Sugars 13.1 g
Protein 14 g28.2%
Vitamin A 13.1% Vitamin C 23.1%
Calcium 7.6% Iron 3%
*Based on a 2000 Calorie diet
Heat catsup, stirring constantly to dissolve gelatin.
Spoon catsup into any mold; place in refrigerator to congeal.
Sprinkle remaining gelatin over tomato soup; heat soup to dissolve gelatin.
Soften cream cheese with mayonnaise and cream; add lemon juice.
Stir into tomato soup.
Fold shrimp or lobster, celery, green pepper and pimento into tomato soup mixture.
Pour over congealed catsup.
Chill for several hours.
Unmold; garnish with watercress or endive.