Creepy Christmas Seafood Mousse 

This one will be sure to get your guest all excited for the holidays. Nothing says Christmas is here like a Creepy Christmas Mousse!

- 2 cups cooked shrimp, minced 

- 3/4 cup minced onion 

- 3/4 cup minced celery 

- 1 (10.75 ounce) can condensed cream of celery soup 

- 1 (8 ounce) package cream cheese, softened 

- 1 envelope (1 tablespoon) unflavored gelatin 

- 1 tablespoon fresh lemon juice 

- 1 cup mayonnaise 

In a medium saucepan, heat soup and add cream cheese. Heat until cheese is dissolved into the soup. Dissolve gelatin into the soup mixture and add lemon juice, mayonnaise, onion, celery and shrimp. Cook until heated through. 

Grease a 6 cup Ugly Fish mold (or any other creepy mold you just happen to have laying around for that occasion you may want to creep out your dinner guest) with extra mayonnaise (because that is the healthy way to do it) or non-stick spray (especially the kind with extra plastic). Fill mold firmly (because handling such an ugly beast gently would not improve it’s looks) with mixture. Smooth off the top and chill in refrigerator ( in a dark place, covered in with a dark lid to keep from scaring the other food in the refrigerator) overnight. 

Make sure to select a platter that is just as ugly as the mousse and then cover it with greens and especially just the 3 cherry tomatoes, because that will really help convince your guest to eat this dish. 

Invert mold onto platter and shake to release the mousse from mold. Garnish as desired (because that will somehow distract from the creepiness of the dish)

Clover Leaf Tuna Royals 

Here is a nice vintage treat sure to bring joy from your head to your feet?

1 ½ Cup Kellogs All Bran or Bran Buds Cereal 

1 2/3 Cups Milk 

3 Eggs 

1 7-oz. Can of Clover Leaf Tuna, drained and flaked 

1 10 ½ oz. Can(1 ¼ Cups) of Cream of Celery Soup 

2 Tablespoons of Flour 

½ Cup Sifted regular all-purpose flour 

1 Teaspoon Salt 

1 Tablespoon of Vegetable Oil 

½ Cup Grated Parmesan or process cheese 

½ Cup of cut celery 

¼ Cup of chopped pimiento 

2 Teaspoons lemon juice 

¼ Teaspoon salt 

¼ Teaspoon pepper 

2 Cups of Milk 

Pinch of Paprika 

1. Combine All-Bran and Milk; let stand until most of the moisture is absorbed. 2. Beat eggs well; add flour gradually, beating until smooth. Stir in salt and vegetable oil. Combine with All-Bran mixture. 3. Using ¼ Cup batter for each pancake, bake one at a time in well-oiled frypan, tilting so that the batter covers bottom completely, turning once. Stack baked pancakes on plate and set aside. 4. Combine Tuna, onion, ¼ Cup of the cheese, celery, pimiento and lemon juice. Spread each pancake with about 2 tablespoons of mixture; roll loosely and place side by side in greased, shallow baking pan. 5. Combine soup, flour, seasonings and milk in saucepan; cook over medium heat until thickened. Pour over filled pancakes; sprinkle with remaining ¼ cup of cheese and paprika. 6. Bake in moderate oven (375 degree F) about 20 minutes or until cheese is melted and pancakes are piping hot. Serve accompanied by buttered green vegetable or crisp salad.

Cranberry Salad Candles??

This one is especially fun and real? Yes, real and full of so much goodness. It comes to us from the pages of BonAppetit, which was an actual recipe put out in the 1960. So enjoy this wonderfully nutritious crowd wowing holiday beauty.

1 1-lb. can of Ocean Spray Whole Cranberry Sauce 
1 3-oz. pkg. red, yellow, or orange fruit-flavored gelatin 
1 cup boiling water 
1/4 teaspoon salt 
1 tablespoon lemon juice 
1/2 cup HELLMANN's Real Mayonnaise 
1 apple or orange, peeled or diced 
3/4 cup chopped walnuts 

Heat cranberry sauce, strain, set berries aside. Dissolve gelatin in hot juice and water. Add salt and lemon juice. 

Chill until thickened enough to mound slightly when dropped from a spoon. 

Beat in real mayonnaise with rotary beater till light and fluffy. Fold in 

cranberries, fruit and nuts. 

Divide mixture evently into eight 6-oz. fruit juice cans. Chill 4 hours or longer. Unmold. Garnish with real mayonnaise to taste. 

To flame: Cut thin birthday candle in half to shorten. Insert into tops of cranberry candles. Light. 

https://www.bonappetit.com/recipes/article/cranberry-mayonnaise-jello-salad-candles