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Cheese Mousse

Canadian.kitchen's picture
Ingredients
  Gelatin 1 Tablespoon
  Cold water 3⁄4 Cup (12 tbs)
  Canned tomato soup 10 Ounce
  Cream cheese 8 Ounce
  Chopped celery 1⁄2 Cup (8 tbs)
  Grated carrot 1⁄2 Cup (8 tbs)
  Shredded cabbage 1⁄2 Cup (8 tbs)
  Chopped green pepper/1 green pickle, finely chopped 1⁄4 Cup (4 tbs)
  Grated onion 1 Tablespoon
  Mace 1⁄8 Teaspoon
  Cloves 1 Dash
  Mayonnaise 1 Cup (16 tbs)
Directions

Soften gelatine in water.
Heat soup in top of double boiler, and stir in gelatine to dissolve.
Remove from heat, and add cheese.
Beat with electric mixer or hand beater until smoothly blended.
Cool, and, when mixture begins to thicken, add all remaining ingredients, except mayonnaise.
Pour into oiled ring mold.
Chill until firm.
Unmold, and spread with mayonnaise.
Serve in wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Interest: 
Party
Servings: 
8

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