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1/4 c. water
1 envelope unflavored gelatin
1 can tomato soup, undiluted
1 (8 oz.) cream cheese
1/2 c. chopped celery, fine
1/2 c. minced onion
1/2 c. chopped green pepper
2 cans small shrimp, crumbled
1 c. mayonnaise

Dissolve gelatin in water. Set aside. Heat tomato soup
to boiling. Add catsup and cream cheese and beat with beater
until smooth. Add gelatin. Place in refrigerator to cool
while chopping other ingredients. Add to tomato mixture with
mayonnaise and pour into oiled salad mold. Place in refrigera-
tor and cover with foil overnight. Garnish with olives,
radishes and carrot curls before serving.

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