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1 can tomato soup
2 (3 oz.) pkg. cream cheese
1 pkg. lemon jello
3/4 c. hot water
2 c. shrimp or crab meat
1/2 c. chopped celery
1 tsp. grated onion
1 Tbsp. chopped green pepper
1 can peas
1 c. mayonnaise
1 Tbsp. vinegar

Mix soup and cream cheese in top of double boiler until
smooth. Mix jello in hot water; add to soup mixture. Add
remaining ingredients and put in a mold or 9 x 13-inch pan.
Place in refrigerator to set.

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