1 large pkg lemon jello
1 can (11-1/2 oz) tomato soup
2-1/2 cups water
1/2 tsp salt
1 dash pepper
1/2 tsp onion powder
1 cup peeled, chopped apples
1/2 cup celery, chopped fine
1/4 cup green onion, chopped fine
1 tin small shrimp, rinsed and drained

Put gelatin, tomato soup, water, salt, pepper and onion powder into a large saucepan. Heat and stir over medium heat until the jelly crystals are dissolved. Chill until syrupy, stirring now and then.

Fold the apple and celery (or celery and onion) and shrimp into the thickening jelly. Pour into a mold or serving dish. Refrigerate until ready to serve.

Serves 8.