Creole Shrimp Spread

1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin,
softened in 1/4 cup water1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
or
1 pound crab meat
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco, to taste

Heat soup, undiluted, and mix in the cream cheese. Stir
in softened gelatin and blend well. Fold in remaining
ingredients and pour into a lightly-oiled 6-cup mold.
Chill until firm and serve with your favorite crackers
or baguette slices






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