Shrimp Salad Haystack
Fresh cooked or frozen shrimp is best for this dish but use canned if that’s all you have.
1 ½ to 2 cups chopped, cooked shrimp, well drained
1 can condensed cream of tomato soup
3-ounce package cream cheese with chives
1 cup water
4-serving packet lemon gelatin dessert, regular or sugar free
½ cup well drained sliced, stuffed olives
½ cup each chopped celery, green pepper and sweet onion
Crisp Chinese noodles
Prepare shrimp and set it aside while cream cheese comes to “room” temperature. Mash cream cheese into condensed soup with a fork. Bring the cup of water to a boil and dissolve gelatin.
Mix all ingredients well and chill until firm. Line plates with a bed of lshredded ettuce, spoon on shrimp salad, and top with crisp noodles. Serves 4 for lunch or a cold supper.
Cook’s note: if you can stir the salad again just after it starts to gel, it helps distribute ingredients. Nice step but not necessary.
See more of Janet Groene's camp- and galley-tested recipes at http://www.CampAndRVCook
Camping tip of the week: How to get an early start on a Friday or Saturday when you’re headed to a no-reservations, first-come campsite? Make a delicious gorp the night before, chill individual bottles of water or juice, and hit the road early, eating on the go. Gorp recipes at http://www.CreateAGorp.blogspot.com