|
|
|
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. |