Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Undiluted tomato soup |
| 1 pack | (3-oz) cream cheese |
| 1 pack | Lemon gelatin |
| 1 pack | Plain gelatin |
| ¼ cup | Minced onion |
| ¼ cup | Chopped nuts |
| ¼ cup | Pickle relish |
| ½ cup | Mayonnaise |
| ¼ cup | Minced celery |
| ¼ cup | Diced green pepper |
| 1 dash | Worcestershire sauce |
| 1 dash | Tabasco |
| 1 dash | Salt |
| 1 can | Tomato aspic with dill |
FOR SECOND DAY
Crumble cream cheese and add to soup. Heat slowly to bubbly stage. Remove from heat and add all remaining ingredients except tomato aspic. Combine well and pour into greased mold. Chill.
On second day; Slowly heat can of tomato aspic with dill and gently pour over molded salad. Chill until set. Unmold on salad greens.
CHILL 2 DAYS
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .