Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | Cream of shrimp soup |
| 1 pack | (6-oz) cream cheese; softened |
| 2 cans | (small) tiny shrimp |
| 2 tablespoons | Grated onion |
| 2½ teaspoon | Lemon juice |
| ⅔ cup | Mayonnaise |
| 2 tablespoons | Worcestershire sauce |
Combine ingredients & mix with electric mixer. If too dry, add a little more mayonnaise. Chill & serve. Makes 5 cups.
NELLIE HOPPER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .