Shrimp Mousse

• 1 lb. cream cheese
• 2 cups sour cream
• 1 cup mayonnaise
• ½ cup minced bell pepper
• ½ cup minced green onion
• ¼ cup minced pimiento
• ½ cup minced celery
• ½ cup chili sauce
• ½ teaspoon tobasco sauce
• 1 teaspoon salt
• 1 teaspoon worcesterchire sauce
• juice of 2 lemons
• ¼ cup cold water
• 2 tablespoons Knox unflavored gelatin
• 6 cups cooked shrimp, chopped fine

Blend cream cheese, sour cream and mayonnaise. Add minced vegetables, sauces, and salt. Dissolve gelatin in lemon juice and water mixture. Heat over a double boiler for 5-10 minutes. Gradually fold into the cheese and seasoning mixture. Add shrimp and blend well. Pour into chilled ring mold and refrigerate overnight.

— DPB