Ashfield Salad
1 can tomato soup
2 3-ounce packages cream cheese, mashed
1/2 cup mayonnaise
2 packages lemon Jello
1 cup hot water
1 cup cold water
1 cup celery, chopped
1 cucumber, peeled, seeded and diced
1 green pepper, small, diced
1 jar (small) stuffed green olives, drained and sliced
2 3-ounce packages cream cheese, mashed
1/2 cup mayonnaise
2 packages lemon Jello
1 cup hot water
1 cup cold water
1 cup celery, chopped
1 cucumber, peeled, seeded and diced
1 green pepper, small, diced
1 jar (small) stuffed green olives, drained and sliced
Bring tomato soup to boil.
Add mashed cream cheese, stir until well blended.
Cool.
Add mayonnaise.
Dissolve lemon Jello in hot water then cold.
Add to soup mixture.
Chill until syrupy.
Add remaining ingredients.
Chill until well set.
For main course add 1/2 cup chopped pecans and finely chopped small onion.
Also, can add 1 cup salad shrimp.
Serves 8.
Add mashed cream cheese, stir until well blended.
Cool.
Add mayonnaise.
Dissolve lemon Jello in hot water then cold.
Add to soup mixture.
Chill until syrupy.
Add remaining ingredients.
Chill until well set.
For main course add 1/2 cup chopped pecans and finely chopped small onion.
Also, can add 1 cup salad shrimp.
Serves 8.
"This is my favorite salad! It comes from Esther Conley."