2 env. gelatin
1/2 c. cold water
1 can tomato soup, undiluted
2 (3 oz.) pkg. cream cheese, cubed and softened
1/2 c. finely chopped celery
1/2 c. finely chopped green pepper
1/4 c. thinly sliced stuffed olives
1 tbsp. grated onion
2 tbsp. lemon juice
1 c. mayonnaise
1 tsp. Tabasco
1 tsp. Worcestershire sauce

Dissolve gelatin in water. Heat soup, add cream cheese, stirring until melted and well blended. Remove from heat and add all other ingredients. Spray egg cartons with Pam, pour mixture into each egg pocket. Chill until aspic is firm, remove from carton with regular table knife. Serve on Ritz crackers. Note: can be made up and frozen, then bagged and used when needed.