Laun/Pruett Recipe Collection
Seafood mousse (Mary Louise Pruett)

1 1/2 c. cooked shrimp, crab or lobster meat, cut in small pieces
1 c. finely chopped celery
1/2 c. finely chopped green pepper
2 T. grated onion
4-6 hard boiled eggs, chopped
1 t. salt
3 T. lemon juice
1 T. Worcestershire sauce
15 drops hot pepper sauce
1 can condensed cream of tomato soup (10.5 oz.)
3--3 oz. cream cheese packages
3 enveloped unflavored gelatin
1 c. cold water
1 c. mayonnaise

Combine first 9 ingredients; mix well. Let stand to blend flavors. Then combine soup and cream cheese in the top of a double boiler. Stir until cheese is melted. Soften gelatin in water for 5 minutes. Add to soup mixture; stir until dissolved. Remove from heat. Cool. When mixture begins to thicken, blend in mayonnaise. Stir in seafood mixture. Turn into greased mold and place in refrigerator until firm. Serve 24 as an appetizer.

Instead of double boiler, I use a microwave on low power.--Mary Ann

Recipe Contributed by Mary Ann Laun