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My Best Recipe . . . St. Patrick's Lime Mousse Has
Stood the Test of Time

March 09, 1989

"I have had this recipe for over 50 years, getting it from a cousin in western Canada when I was first married," writes Mrs. William J. Streeter.

ST. PATRICK'S LIME MOUSSE

2 (3-ounce) packages lime gelatin

2 1/2 cups boiling water

1/2 cup white wine vinegar

1/2 teaspoon salt

1 1/3 cups chopped cabbage

1 1/3 cups chopped celery

1 1/3 cups chopped green peppers

1 (8-ounce) package cream cheese

1/2 cup mayonnaise

Dissolve gelatin in boiling water. Add 1/4 cup vinegar and salt. Chill until syrupy. Combine cabbage, celery and green peppers in bowl. Combine remaining vinegar and 1/2 gelatin mixture with 2 cups vegetables and spoon into 6 individual 1/2-cup molds or 6 small shamrock molds. Chill.

Add 1/4 cup vinegar to remaining gelatin mixture. Chill until syrupy. Whip 4 ounces cream cheese with mayonnaise and remaining 2 cups vegetables. Pour into 10-inch round dish and chill until set. Unmold and top with smaller molds. Whip remaining 4 ounces cream cheese until fluffy. Outline mold with whipped cream cheese. Makes 6 servings.

--MRS. WILLIAM J. STREETER

--Tustin

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