Preparation:
COMBINE SOUP, WATER, GELATIN, AND PEPPER IN A SAUCEPAN ALLOW GELATIN TO SOFTEN FOR 10 MINUTES HEAT AND STIR OVER A LOW FLAME TO DISSOLVE GELATIN REMOVE FROM HEAT COMBINE COTTAGE CHEESE, MAYONNAISE, YOGURT, LEMON JUICE, AND GELATIN MIXTURE IN A MIXER PROCESS TO BLEND WELL MINCE THE SHRIMP, RESERVING A FEW AS GARNISH FOLD MINCED SHRIMP, EGGS, AND ONIONS INTO THE COTTAGE CHEESE MIXTURE LINE A GELATIN MOLD WITH PLASTIC PACK SHRIMP MIXTURE INTO MOLD COVER AND CHILL FOR 4-24 HOURS, UNTIL FIRM INVERT ONTO A SERVING PLATTER REMOVE PLASTIC GARNISH WITH DILL AND WHOLE SHRIMP SERVE CHILLED WITH ASSORTED CRACKERS TO THE SIDE |
