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Results 71 - 80 of 85 for mousse soup
In large saucepan heat soup and cheese until smooth. Dissolve ... celery salt. Pour into oiled mold and chill several hours. Serve with crackers.
72. SHRIMP MOUSSE
Heat soup until warm. Add softened cream ... be refrigerated at least 8 hours. Unmold, serve with crackers. The flat bread (Kraklebred) is best.
73. CRAB MEAT MOUSSE
Heat until smooth. Dissolve 2 ... cup water. Add soup mix. Add 1 cup diced ... (frozen or fresh). Put in greased 2 quart mold. Set at least 8 hours.
74. CRAB MOUSSE
Oil 4 cup mold, preferably glass. In small saucepan combine soup, cream cheese, unflavored gelatin. ... sliced breads and/or crackers. Serves 12.
Whip together the above. Serve on wheat thin crackers.
Soften gelatin in water. Heat soup and add gelatin and cream ... mayonnaise-greased 13 x 9 pan. Refrigerate until gelled. Cut and serve. Serves 8-10.
77. SHRIMP MOUSSE
Heat undiluted soup, add cream cheese and ... mold lightly coated with vegetable oil and refrigerate overnight. Unmold and serve with crackers.
78. SHRIMP MOUSSE
Chop shrimp. Heat tomato soup and cream cheese in top ... refrigerate at least 8 hours. Serve with crackers. Makes approximately 50 appetizer servings.
79. CRAB MOUSSE
Heat soup in medium saucepan over low ... celery, mixing well. Spoon into oiled 4 cup mold and chill at least 8 hours. Unmold. Serve with crackers.
80. SHRIMP MOUSSE
Heat soup, add gelatin, which has ... cheese and beat with electric mixer. Add mayonnaise, shrimp, onion, and celery. Put into 4 cup oiled mold.
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