1 large pkg lemon jello
1 can (11-1/2 oz) tomato soup
2-1/2 cups water
1/2 tsp salt
1 dash pepper
1/2 tsp onion powder
1 cup peeled, chopped apples
1/2 cup celery, chopped fine
1/4 cup green onion, chopped fine
1 tin small shrimp, rinsed and drained
Put gelatin, tomato soup, water, salt, pepper and
onion powder into a large saucepan. Heat and stir
over medium heat until the jelly crystals are dissolved.
Chill until syrupy, stirring now and then.
Fold the apple and celery (or celery and onion) and
shrimp into the thickening jelly. Pour into a mold
or serving dish. Refrigerate until ready to serve.