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Pate Cheese Mold

Chicken.Maximus's picture
Ingredients
  Instant chicken broth/1 chicken bouillon cube 1 Cup (16 tbs)
  Unflavored gelatin 1 Tablespoon
  Water 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Stuffed green olives 3 Large
  Bologna 1⁄2 Pound
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Sweet mustard relish 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Camembert 2 Ounce
  Blue cheese 1⁄4 Pound
  Curry powder 1⁄4 Teaspoon
  Egg 1
  Dairy sour cream 8 Ounce
  Green food coloring 1 Teaspoon
Directions

Make meat layer: Soften gelatin with chicken broth or bouillon cube in water in a small saucepan.
Heat, stirring constantly and crushing cube, if using, with a spoon, just until gelatin dissolves.
Measure 1/4 cup into a 6-cup mold; stir in lemon juice.
(Keep remaining gelatin mixture at room temperature.)
Set mold in a pan of ice and water to speed setting; chill just until syrupy-thick.
Arrange stuffed olive slices in gelatin to make a pretty pattern.
Chill until sticky-firm.
While mold chills, remove skin from bologna; put meat through a food chopper, using a fine blade.
Mix with remaining gelatin mixture, mayonnaise or salad dressing, and relish in a medium-size bowl; spoon over sticky-firm olive layer in mold.
Continue chilling in same pan of ice and water until sticky-firm while making cheese layer.
Make cheese layer: Soften gelatin in water in a small saucepan; heat slowly just until gelatin dissolves.
Beat Camembert and blue cheeses until well-blended in a medium-size bowl; beat in curry powder, egg yolk, and dissolved gelatin.
Beat egg white until it stands in firm peaks in a small bowl.
Fold into cheese mixture, then fold in sour cream.
Tint mixture light green with a drop or two of food coloring.
Spoon over sticky-firm meat layer in mold; cover with waxed paper, foil, or transparent wrap.
Chill in refrigerator several hours, or until firm.
(Overnight is best.)
When ready to Unmold, run a sharp-tip, thin-blade knife around top of mold, then dip mold very quickly in and out of a pan of hot water.
Cover mold with a serving plate; turn upside down; gently lift off mold.
Surround with your choice of crisp crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Chicken

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