1 can cream of mushroom soup
1 (8 oz.) pkg. cream cheese
4-6 green onions, finely chopped
1 c. celery, finely chopped
1/4 c. parsley, finely chopped
1/3 c. dry sherry (or vermouth or white wine)
2 cans shrimp or crab
1 pkg. Knox gelatin

Heat soup and cheese slowly until cheese is melted and blend together. Dissolve Knox gelatin in vermouth/sherry and add to cream cheese mixture. Add remaining ingredients (salt and pepper can be added to taste) and pour into an oiled mold. Serve with some type of plain crackers.

Note: Fresh shrimp or crab is better. Use 3/4 to 1 lb. You can also put in more green onions and less celery, if preferred.