1 can of tomato soup (Campbell's)
1 env. unflavored gelatin
10 oz. cream cheese
8 oz. shrimp
1 c. mayonnaise
3/4 c. diced celery
3/4 c. diced shallots

Sprinkle gelatin over 1/4 cup water. In a saucepan, melt cream cheese and mix with tomato soup, add the gelatin and the remaining ingredients. Pour into a mold, refrigerator for 4-5 hours or overnight. May be served with crackers or French bread.

Griffiss AFB