{"id":7929,"date":"2010-07-16T04:00:57","date_gmt":"2010-07-16T08:00:57","guid":{"rendered":"http:\/\/www.ourgrandmotherskitchens.com\/?p=7929"},"modified":"2010-07-16T08:36:12","modified_gmt":"2010-07-16T12:36:12","slug":"pats-shrimp-delight-mold","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=7929","title":{"rendered":"Pat’s Shrimp Delight Mold"},"content":{"rendered":"

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It\u2019s still a little warm for extended cooking. So here\u2019s another cold appetizer. Like the cowboy caviar<\/a> I discussed recently, it can be made into a meal in a pinch.<\/span><\/span><\/div>\n
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The recipe came from an old friend of my family. Pat\u2019s mother Dusty was my grandfather\u2019s secretary for decades and a fixture at gatherings of our clan. We loved her for her good nature, her competence, and her sense of humor.<\/span><\/span><\/div>\n
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Pat is also a\u00a0darling–and a good cook, too!<\/span><\/span><\/div>\n
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The mold comes from the era in which molded food was one of the queens of American kitchens. I think of it as a 1950s recipe, although it could date from earlier. I\u2019ve seen versions of it with chili sauce, Worcestershire sauce, chopped hard-boiled eggs, and even lemon flavored gelatin.<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
Next time I make it I think I\u2019ll throw in a little lemon juice and maybe some dill. It\u2019s pretty tasty as it is, however. The canned soup and the gelatin may startle you, but honestly I\u2019ve never served it to a guest who didn\u2019t ask for seconds.<\/span><\/span><\/div>\n
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The Mold<\/a><\/strong><\/span><\/span><\/div>\n
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Ingredients:<\/em><\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
1 can (10-3\/4 ounces) condensed tomato soup
\n8 ounces cream cheese
\n1 package (1\/4 ounce) gelatin
\n1\/2 cup lukewarm water
\n1\/2 cup diced onion
\n1\/2 cup diced celery or cucumber (or a mixture)
\n1 pound cooked shrimp (canned if necessary, as it was for me recently since I couldn\u2019t get to the big city to shop!), cut up
\n3\/4 cup mayonnaise<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
Instructions:<\/span><\/span><\/div>\n
\u00a0<\/span><\/span><\/div>\n
Melt the soup and cream cheese together in a large saucepan. While they are heating, dissolve the gelatin in the water.<\/span><\/span>\u00a0<\/span><\/span><\/div>\n
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Turn off the heat under the soup\/cheese mixture and stir in the gelatin and the remaining ingredients. Pour into a greased mold and chill at least a day. Unmold carefully! (You may always just put it in a pretty bowl if molding daunts you.) Serve with buttery crackers such as Ritz. Serves 12.<\/span><\/span><\/p>\n

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Subscribe to In Our Grandmothers’ Kitchens by Email<\/span><\/em><\/a>.<\/span><\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0 It\u2019s still a little warm for extended cooking. So here\u2019s another cold appetizer. Like the cowboy caviar I discussed recently, it can be made into a meal in a pinch. \u00a0 The recipe came from an old friend of my family. Pat\u2019s mother Dusty was my grandfather\u2019s secretary for decades and a fixture at […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[1269,1268,1267],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7929"}],"collection":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7929"}],"version-history":[{"count":10,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7929\/revisions"}],"predecessor-version":[{"id":7937,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=\/wp\/v2\/posts\/7929\/revisions\/7937"}],"wp:attachment":[{"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ourgrandmotherskitchens.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}