Tomato Soup Salad
Recipe By :Irene Laughlin, Udall
Serving Size : 1 Preparation Time :0:00
1 can condensed tomato soup
3 packages cream cheese (3 oz. ea.)
2 tablespoons unflavored gelatin
1/2 cup cold water
1 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped chicken or ham
Salt and pepper
paprika
Place soup in saucepan; bring to a boil slowly, stirring constantly. Remove from heat and add the cheese, which has been mashed with a fork. Stir until cheese has dissolved. Soften gelatin in cold water, add to hot tomato mixture, stir until dissolved. Cool. Stir in mayonnaise, then fold in celery and chicken or ham. Season to taste with salt, pepper and paprika. Chill in refrigerator until firm. Unmold and serve on lettuce in slices or squares. Pass the mayonnaise.
Irene Says: My aunt gave me this recipe years ago. It was a special World War II recipe which was a money-saving, time-saving and sugar-saving recipe.
Source: The Wichita Eagle 1999 Holiday Cookbook
Shared for the 2000 Holiday Swap by Jamie Rahm
Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com
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