- 1 can cream of shrimp soup
- 1 (8 oz.) cream cheese
- 1 pkg. Knox gelatin
- 1 (10 oz.) box cooked shrimp, thawed
- 1 c. mayonnaise
- 1/4 c. finely chopped onion
- 1/2 c. finely chopped celery
Use double boiler and mix soup, gelatin and cream cheese until melted. Remove from heat and add remaining ingredients. Put in mold and chill at least 8 hours.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.