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1 can tomato soup
1 envelope Knox gelatine
1 (8 oz.) pkg. cream cheese
1 c. diced celery
1/2 c. diced scallions
1 1/4 lb. chopped shrimp (3
1 tsp. lemon juice
1 Tbsp. chili sauce

Heat soup to boiling. Soften gelatin in 1/4 cup hot
water. Add to soup. Add cream cheese and mix until smooth.
Add all other ingredients and mix. Grease mold with mayonnaise
and pour into mold. Refrigerate about 6 hours. Run knife
around to unmold easily.

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