Creamy Vegetable Mould Recipe
Ingredients
| 2 1.25-ounce packages sour cream sauce mix | ||
| 1 6-ounce package lemon flavored gelatin | ||
| Boiling water | 2 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dill weed | 3/4 Teaspoon, dried | |
| 2 small carrots, cut up | ||
| 1 medium green pepper, seeded and cut up | ||
| 1 medium cucumber, peeled, seeded, and cut up | ||
Directions
Prepare sour cream sauce mixes according to package directions; let stand 10 minutes.
Dissolve gelatin in boiling water.
Stir in the prepared sour cream sauce, cold water, lemon juice, and dillweed.
Beat with rotary beater till blended.
Chill till partially set.
Put carrots in blender container; cover with cold water.
Cover; blend a few seconds or till coarsely chopped.
Drain well.
Repeat with green pepper and cucumber.
Fold chopped vegetables into gelatin mixture.
Turn into 5 1/2-cup mold.
Chill till firm.
To serve, unmold and fill center with assorted fresh vegetables, if desired.
Dissolve gelatin in boiling water.
Stir in the prepared sour cream sauce, cold water, lemon juice, and dillweed.
Beat with rotary beater till blended.
Chill till partially set.
Put carrots in blender container; cover with cold water.
Cover; blend a few seconds or till coarsely chopped.
Drain well.
Repeat with green pepper and cucumber.
Fold chopped vegetables into gelatin mixture.
Turn into 5 1/2-cup mold.
Chill till firm.
To serve, unmold and fill center with assorted fresh vegetables, if desired.
Chef
