2 lg. cans Alberta peaches, drained - save juice
3 lg. pkgs. peach Jello
1 pt. sour cream
1 qt. boiling water
1 qt. cold water
1 c. peach juice

Put peaches in blender and puree. Pour into a 3 quart bowl. Stir in sour cream and peach juice. In a separate bowl, dissolve Jello in boiling water. Stir in cold water. Combine with peach mixture and pour in a 3 quart mold. Chill overnight. Turn out mold onto platter and garnish with endive.

If you use a ring mold, you may fill the center empty cavity with pitted fresh cherries, strawberries or raspberries. I like to serve this mold with my special Sandwich Loaves, but it's great with any hot or cold entree.

Refer to section on entrees.