12 oz. lemon gelatin
2 2/3 c. boiling water
30 oz. spaghetti sauce
4 tbsp. vinegar
2 (15 oz.) cans garbanzo beans, drained
2 (15 oz.) cans kidney beans, drained
1 c. finely chopped celery
1 c. finely chopped green pepper
1 can shrimp

Dissolve the gelatin in boiling water and add spaghetti sauce and vinegar. Chill until partially set then fold in remaining ingredients. Chill until firm. Serves 16.