| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Appetizers |
10 |
Servings |
INGREDIENTS
| 1 |
|
Envelope gelatin softened in 1/4 cp cold water |
| 1/2 |
c |
Hot cream |
| 8 |
oz |
Creamcheese; softened |
| 1 |
c |
Sour cream |
| 1/2 |
ts |
Dill |
| 2 |
tb |
Chopped green onion or chives |
| 1 |
ts |
Lemon juice |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Horseradish |
| 1/2 |
lb |
Lox; chopped |
| 4 |
oz |
Red caviar |
INSTRUCTIONS
Boil softened gelatin, water and cream. cool
Whirl lox in food processor. Add creamcheese. Add all other ingredients
except caviar. When smooth, add caviar just to distribute. Pour in greased
mold lined with saran wrap. Chill Serve with bagel chips, coctail rye or
crackers.
Recipe by: Joan via Maryjane
Posted to JEWISH-FOOD digest by Judith Sobel <jcs@mindspring.com> on May
11, 1998
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”