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Cooled And Refreshing Appetizer Molds Recipe
|For sour cream mold|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|White wine vinegar||1 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
|Caviar||8 Ounce (2 Jars, 4 Ounce Each, Use Either Red Or Black Or One Of Each)|
|Green onions with tops||4 , thinly sliced|
Serving size: Complete recipe
Calories 1505 Calories from Fat 1165
% Daily Value*
Total Fat 131 g202.2%
Saturated Fat 62.2 g310.8%
Trans Fat 0 g
Cholesterol 1572.9 mg
Sodium 3797.2 mg158.2%
Total Carbohydrates 30 g9.9%
Dietary Fiber 1.6 g6.2%
Sugars 17.5 g
Protein 72 g145%
Vitamin A 106% Vitamin C 25.8%
Calcium 117.9% Iron 159.8%
*Based on a 2000 Calorie diet
Heat, stirring, until gelatin is dissolved.
Add vinegar and sour cream and stir until thoroughly blended and smooth.
Pour into a mold at least 3-cup size; cover and chill until set.
To serve, unmold.
Drain caviars separately in a fine wire strainer.
Garnish top of mold with caviar and onions, keeping each of the elements separate.
Guests spoon small portions on Melba toast or on unsalted wheat or rye crackers.