2 T. gelatin
1/3 cup cold water
2 cups sour cream
1/2 cup dry champagne
2 T mustard
1/4 cup minced chives
1/4 cup chopped pimento
Sprinkle gelatin over cold water to soften. Set aside. Heat sour cream in top of double boiler over simmering water until steamy hot. Stir constantly. Do not boil. Stir in soft gelatin until dissolved. Remove from heat and cool slightly. Add champagne, mustard, chives, and pimento. Blend well. Pour into prepared mold. Chill for several hours.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment