2 tbsp. unflavored gelatin
1/2 c. cold water
1 can tomato soup
3 (3 oz.) pkg. cream cheese, at room temperature
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped stuffed olives
1 heaping tbsp. grated onion
2 tbsp. lemon juice
1 c. mayonnaise
1 tbsp. Worcestershire sauce
1 tsp. Tabasco
Salt to taste

Soften gelatin in cold water. Heat soup in double boiler, then add cream cheese. Blend thoroughly with whisk or rotary beater. Add gelatin. Stir until dissolved. Cool, then add other ingredients. Pour into oiled 5-cup mold or pan. Chill until firm. Serves 6 to 8.

VARIATION: 2 cups cooked shrimp or lobster may be added to this recipe.