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Results 71 - 80 of 107 for mousse sour cream
Drain liquid from salmon into measuring cup and add enough broth to make 3/4 cup liquid. Bring liquid to a boil. In a clean dry blender ...
72. CRAB MOUSSE
Oil 12 cup mold. Sprinkle ... processor. Mix mayonnaise, sour cream, lemon juice, spices. Add ... third cucumber, sliced, around mold on platter.
73. SPINACH MOUSSE
Dissolve gelatin in boiling water. ... bowl the mayonnaise, sour cream, whipped cream, seasoning, onion, ... Stir well. Mold and chill. ENJOY!!
74. CRANBERRY MOUSSE
Drain pineapple, reserving all of ... mixture thickens slightly. Blend in sour cream. Fold in crushed pineapple. Pour into molds. Chill until firm.
75. TUNA MOUSSE
Blend first three ingredients in blender until smooth. Add next three ingredients to blender and mix. Drain 1 can tuna (6 1/2 oz.); add to ...
Drain pineapple well, reserving all ... nutmeg. Chill until slightly thickened. Blend in sour cream, pineapple and nuts. Pour into mold and chill.
77. CRANBERRY MOUSSE
Drain pineapple well, reserving all ... thickens slightly. Blend sour cream into gelatin mixture. Fold in ... serving plate. Yield: 8 servings.
78. CRANBERRY MOUSSE
Drain pineapple, save juice. Use ... nutmeg. Chill until slightly thickened. Blend in sour cream. Fold in nuts and pineapple. Pour in 2-quart mold.
Empty Jello in mixing bowl. ... Mix well. Add sour cream, then Cool Whip and ... or large bowl. Refrigerate for at least 4 hours or overnight.
Beat together and freeze.
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