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Results 61 - 70 of 176 for celery mousse
Soften gelatin in water. Heat ... When cool, add celery, onion, and mayonnaise. Stir ... alternately in mold. Refrigerate 4-5 hours until firm.
62. CRAB MOUSSE
Mix all ingredients together. Place in mold or loaf pan. Chill well and unmold on greens. Serve in slices.
Dissolve gelatin in 3 tablespoons cold water. Heat undiluted soup and add gelatin. Stir until melted. Add cream cheese and stir until ...
64. SALMON MOUSSE
Soften gelatin in cold water; ... partially set; fold in salmon, celery, green pepper and onion. Pour into 1 quart mold; chill until firm. Unmold.
65. SALMON MOUSSE
Cover bottom of 2 quart pot with water and boil. Add 1 package of Knox gelatin and stir to dissolve. Add to pot - 1 (15 ounce) can of ...
66. CRAB MOUSSE
Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot soup. Add cream cheese and mayo; beat until smooth. Stir in ...
67. SHRIMP MOUSSE
Stir and add above two ingredients together. Pour into greased mold. (Overnight preferred).
68. SHRIMP MOUSSE
Heat soup to boiling. Lower heat. Add cream cheese. Stir until dissolved and smooth. Add gelatin. Stir well and remove from heat. When ...
69. LOBSTER MOUSSE
Mash the cheese in the soup and heat in a double boiler until very hot. Soak the gelatin for 5 minutes in the water and add to the soup ...
70. SALMON MOUSSE
Soften gelatin in cold water. Add boiling water. Stir to dissolve. Add sugar, lemon, vinegar, onion salt, and horseradish. Chill until ...
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