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Results 71 - 80 of 85 for mousse mold
71. CRAB MOUSSE
Oil 12 cup mold. Sprinkle gelatin over the ... cover, refrigerate overnight. For serving, arrange third cucumber, sliced, around mold on platter.
72. CRAB MOUSSE
Oil 4 cup mold, preferably glass. In small ... refrigerator several hours until firm. Serve with thinly sliced breads and/or crackers. Serves 12.
73. CRAB MOUSSE
Coat a 4-cup mold with spray; set aside. Sprinkle ... Garnish with sliced radishes. Serve on Melba toast. Gives 4 cups. 86 calories per tablespoon.
74. SHRIMP MOUSSE
Chop green pepper, onion, and ... Pour mixture into mold. Ring mold works well. Refrigerate at least overnight. Delicious served with crackers.
75. SHRIMP MOUSSE
Mix soup and cream cheese ... remaining ingredients. Pour into oiled mold. (Tupperware mold works best.) Chill. Unmold and serve with crackers.
76. CHOCOLATE MOUSSE
1. Line sides of 1-quart mold with half the ladyfingers. Break ... hours. Invert onto serving dish. Makes 8 servings. TIP: 116 calories per serving.
77. SHRIMP MOUSSE
Oil a 4 cup mold. Heat soup and beat ... remaining ingredients and blend well. Pour into mold and chill overnight. Serve with crackers. Serves 45.
78. SHRIMP MOUSSE
Dissolve gelatin in 1/4 cup ... a large ring mold or 2 small. I use ... days in refrigerator or freeze 2 or 3 weeks. Serve with party crackers.
79. APRICOT MOUSSE
Heat apricot nectar and dissolve ... cream. In greased mold, let 1/2 of mixture ... Pour on second half of Jello and let set. Makes a large mold.
80. SHRIMP MOUSSE
Bring undiluted soup to boil ... and add to mold. Refrigerate 3 hours. Remove ... Garnish with shrimp, lemon slices and parsley. Serve with crackers.
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