Tomato Cream Cheese Aspic
1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. lemon Jell-o
1/2 c. water
1 c. mayonnaise
Chopped celery (optional)
Chopped green pepper (optional)
Grated onion (optional)
Hard boiled egg slices
Heat soup, stirring to keep from sticking. Add cheese and beat until smooth.
Stir in Jell-o which has been dissolved in 1/2 cup water. Add mayonnaise and
stir until smooth. Add chopped celery, chopped pepper, grated onion in desired
amount you like. Chill. Serve, congealed on lettuce, garnished with egg slices.
Shrimp or crab meat may be added to the gelatin if desired.