1 can tomato soup
4 3-oz. pkgs. cream cheese
1 pkg. lemon Jello
1 1/2 c. celery, chopped
1/2 c. green pepper and onion, chopped
1 c. stuffed olives, chopped (opt.)
1 c. mayonnaise
Bring soup to a boil; add cream cheese. Stir or beat with beater
until cheese is melted and blended. Remove from heat; add Jello,
stirring until dissolved. Add remaining ingredients, adding
mayonnaise last. Pour into mold; chill until set. Serve with
baked ham. Yield: 10-12 servings
I do not use the olives.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.