½ cup frozen non-dairy creamer, thawed 1 tsp. minced onion
2 envelopes unflavored gelatin 2 T. lemon juice
1 10¾-oz. can tomato soup ½ tsp. salt
1 8-oz. pkg. cream cheese, softened ¼ tsp. Worcestershire sauce
1 cup finely chopped celery Dash of Tabasco
½ cup finely chopped green pepper 1 lb. cooked shrimp, cut into small pieces
Combine non-dairy creamer and gelatin in a medium saucepan. Heat over medium heat, stirring, until gelatin is completely dissolved.
Add soup to saucepan; blend well. Add cream cheese, stirring constantly until cheese is melted and thoroughly blended. Remove saucepan from heat. Allow mixture to cool. When mousse has cooled, stir in all remaining ingredients, blending well.
Pour or spoon mixture into an oiled 5-cup mold. Refrigerate several hours or overnight until firm. To serve, unmold onto a serving platter and serve with assorted crackers.
1 9-inch pastry shell, unbaked ½ tsp. garlic salt
4 T. butter or margarine ½ cup frozen non-dairy creamer, thawed
2 T. minced onion 3 eggs
¾ lb. shrimp, deveined Salt and pepper to taste
½ tsp. nutmeg ¾ cup grated Swiss cheese, divided
2 T. dry bread crumbs
Preheat oven to 350° F.
Melt butter and add onion, shrimp and seasonings. Sauté for 3-5 minutes until shrimp is cooked.
Beat together non-dairy creamer, eggs, salt and pepper. Add shrimp mixture.
Sprinkle ½ cup of cheese over bottom of pie shell. Add egg-shrimp mixture. Sprinkle remaining cheese on top.
Bake for 40 minutes. Top with bread crumbs. Bake an additional five minutes or until knife inserted in center comes out clean. Serve.
Yield: 6 servings