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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 20 |
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One of those appetizing gems out of my mom's recipe box. Easy to do, can be dressed up with fancy sliced cucumbers instead of crckers. Unusual contribution to an appetizer buffet. Ingredients:
2 cups of small curd cottage cheese |
2 cups of sour cream |
5 ounces of blue cheese |
2 envelopes of unflavored gelatin |
1/2 cup of milk, chilled |
1 cup of chopped pecans |
1 cup of heavy cream, whipped |
salt and freshly ground black pepper as much as you like |
2 drops of green food coloring, strictly optional |
sliced cucumbers for garnish |
rye crackers |
Directions:
1. Grease a 2-quart mold and set aside.
2. In a blender or food processor, blend the cottage cheese, sour cream and blue cheese.
3. Soften the gelatin in the cold milk. Then place the mixture in the top of the double boiler over simmering water until the gelatin is dissolved. Remove from the double boiler and add to the cheese mixture. Add the nuts and fold in the whipped cream.
4. Season lightly with salt and heavily with the pepper to taste and a few drops green food coloring if desired.
5. Pour the mousse into the prepared mold and let it set, covered with
6. plastic wrap for at least 4 hours in the refrigerator. Unmold onto a large platter and garnish with sliced cucumbers and sturdy crackers.
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