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Seafood Mousse II

August 7, 2014

seafood_mousseII

1 1/2 cups cooked shrimp, crab or lobster meat cut in small pieces
1 cup finely chopped celery
1/3 cup finely chopped green pepper
2 tbsp grated onion
1 tsp salt
3 tbsp lemon juice
1 tbsp Worchestershire [sic] sauce
1/4 tbsp Tabasco pepper sauce
1 can (10- 1/2 oz) tomato soup
1 8-oz pkg cream cheese
3 envelopes unflavored gelatin
1 cup cold water
1 cup mayonnaise

Combine fish, celery, green pepper, onion, salt, lemon juice, Worcestershire sauce and Tabasco; mix well. Let stand to blend flavors. Combine tomato soup and cream cheese in top of double boiler. Heat over boiling water, stirring until cheese is melted. Soften gelatin in water for 5 minutes, add to soup mixture; stir until dissolved. Remove from heat. Cool. When mixture begins to thicken, blend in mayonnaise. Stir in fish mixture. Turn into greased 1 – 1/2 quart mold. Chill until set. Garnish with watercress or chicory. Serve with mayonnaise. Makes 6 servings.

SUGGESTED MENU AND TIME TABLE

Cup Bouillon
Seafood Mousse with Grapefruit, Avocado, and Cherry Tomatoes
Celery Amandine
Dutch Crunch Rolls
Lemon Pie Tarts
Coffee or Tea

The day before make Lemon Pie Tarts or buy the frozen variety and bake them in the morning.
*8:00am     Prepare Seafood Mousse. Chill
 11:00    Prepare Grapefruit sections. Wash Tomatoes. Chill.
 11:30    Prepare Celery Almandine
 12:15    Heat Bouillon. (Use canned bouillon)
 12:20    Heat Dutch Crunch Rolls
 12:25    Slice Avocado
 12:30    Luncheon is served

After luncheon serve Lemon Pie Tarts sprinkled with confectioners [sic] sugar.

*May be prepared the day before and refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!


©1972 Marjon Promotions Inc. All Rights Reserved.

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