Easy do day ahead. Stores well in refrigerator. Use as appetizer, salad or main dish.

1 (10 3/4 oz.) can Heinz condensed tomato soup, undiluted
1 1/2 tbsp. unflavored gelatin
1/2 c. cold water
2 (3 oz.) pkgs. cream cheese, softened
1 c. mayonnaise or salad dressing
1 tbsp. prepared horseradish
1 tbsp. Worcestershire sauce
1/2 tsp. salt
4 c. shrimp, cooked and finely chopped
1 c. celery, finely chopped
1/3 fresh or frozen onions, chopped

This is about 2 pounds of shrimp. You can save money and cut this to 3 cups.

Heat soup, just to boiling. Soften gelatin in cold water in large bowl. Pour hot soup over gelatin. Stir until dissolved. Beat in cream cheese and next 4 ingredients. Stir in shrimp, celery and onions. Pour mixture into 1 1/2 quart mold.

Chill until firm. Can be refrigerated overnight or 24 hours. Unmold on platter. This can be used as a spread for crackers for hors d'oeuvres or molded in a square Pyrex casserole and cut out in separate servings as an entree for luncheon or dinner. Serve on lettuce leaf with a green vegetable and lemon tart. Yield: 8 servings as an entree.