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1 (7 1/2 oz.) can tiny shrimp 1 (8 oz.) pkg. cream cheese COCKTAIL SAUCE: 1 c. ketchup 1/2 tsp. horseradish Drain shrimp, mix with cream cheese; roll in ball, put in refrigerator to get cold. Mix ketchup and horseradish, chill. Just before serving, pour cocktail sauce over mold. Serve with crackers. | |
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