Digging around recipes saved from 2001 & 2...First: Mousses....

               RECIPES ARE ALL FROM s.o.a.r.

SPINACH MOUSSE

Recipe By     : 

Serving Size  : 4    Preparation Time :0:00

Categories    : Vegetables                       Masterchefs

                Norleans

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   6       lb           Spinach, fresh

   6       ea           Egg whites

   1       pn           Nutmeg

     1/4   ts           Salt

     1/4   ts           Pepper

   4       oz           Cream, heavy

       Blanch spinach for 30 seconds and drain

  thoroughly.

  

       Put into a food processor with egg whites,

  nutmeg, salt and pepper.  Process for 1 minute.

  Drizzle in cream while processing.

  

       Chill.

  

                              SALMON MOUSSE

Recipe By     : 

Serving Size  : 8    Preparation Time :0:00

Categories    : Appetizers                       Seafood

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   3       tb           Flour

   3       tb           Powdered sugar

   2       ts           Dijon style mustard

   2       ts           Salt

                        Few grains cayenne

   4                    Eggs

   1 1/2   c            Milk

     1/2   c            Tarragon vinegar

   3       tb           Melted butter

   2                    Plain gelatin, envelope

     1/4   c            Water, cold

   3       c            Salmon, flaked

   1       c            Cream, whipped

  Mix flour, sugar, mustard, salt and cayenne in top of

  double boiler. Add eggs and whisk until smooth.  Add

  milk.  Stir in vinegar, slowly (or it will curdle);

  mix well.  Cook over hot water until thickened,

  stirring constantly.  Add butter. Soften gelatin in

  cold water;  add to hot mixture.  Stir until gelatin

  is completely dissolved.  Add salmon. Chill, stirring

  occasionally.  When slightly thickened, fold in

  whipped cream.  Turn into a 2 quart fish shaped mold

  rinsed with cold water.

  Unmold on lettuce.  Decorate with slices of pimento,

  olive, and thin slices of radish set in appropriate

  places for eyes and scales.

*  Exported from  MasterCook II  *

                             Cucumber Mousse

Recipe By     : Mrs. M. M. Alexander

Serving Size  : 10   Preparation Time :0:30

Categories    : Salads                           To Post

                Vegetables

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1 1/2  Cups          Boiling Water

   3      3 Oz. Pkgs.   Lemon Gelatin Powder

   1      Package       Unflavored Gelatin*

   1      Teaspoon      Salt

     1/3  Cup           White Vinegar

   1 1/2  Cups          Sour Cream

     3/4  Cup           Mayonnaise

   3      Cups          Cucumber -- peeled & grated

   2      Tablespoons   Green Onions -- chopped

Pour boiling water over the lemon gelatin and stir until dissolved.  Add

unflavored gelatin which has been softened, salt, and white vinegar.

Place in refrigerator until gelatin mixture begins to thicken.  Beat

with electric mixer until gelatin mixture is foamy, 2 to 3 minutes.

Fold in, or beat in at low speed with mixer, sour cream and mayonnaise.

Add cucumber and onion, mixing thoroughly.  Place in a well greased 2

quart mold and chill until set, about 2 hours.  To unmold place a warm

cloth around the mold to loosen it.  Garnish with cucumber slices so

your guests will not mistake this for a lime dessert mold.

Serves:  8 to 10

Source:  "Mountain Measures" of the Junior League of Charleston, WV.

ed. 1974

   1      Lb.           fresh asparagus or 2 pkg. (10 oz. each -- frozen)

   2                    eggs -- beaten

     1/2  Tsp.          nutmeg

                        salt and freshly ground white pepper

     1/2  C.            heavy cream

                        parsley sprigs and lemon wedge for garnish

                        Lemon Sauce

                        Sauce:

     1/2  C.            asparagus cooking liquid

   3                    egg yolks

   3      Tbsp.         lemon juice

                     *  Exported from  MasterCook  *

                    Asparagus Mousse With Lemon Sauce

   1      Lb.           fresh asparagus or 2 pkg. (10 oz. each -- frozen)

   2                    eggs -- beaten

     1/2  Tsp.          nutmeg

                        salt and freshly ground white pepper

     1/2  C.            heavy cream

                        parsley sprigs and lemon wedge for garnish

                        Lemon Sauce

                        Sauce:

     1/2  C.            asparagus cooking liquid

   3                    egg yolks

   3      Tbsp.         lemon juice

Recipe By     : 

Serving Size  : 6    Preparation Time :0:00

Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

Steam asparagus in boiling salted water until barely

tender. Drain cooking liquid, reserving 1/2 cup for sauce.

Cut asparagus in 1-inch lengths. Puree in blender or proces- 

sor. Preheat oven to 375 degrees. Blend asparagus puree with eggs

and seasonings. Bring cream to a boil and stir in puree. Pour

into 1-quart souffle dish or individual molds. Cover with foil

punctured in several places to let steam escape during baking.

Place casserole in oven in a larger pan filled with water.

Unmold and garnish with parsley and lemon.

Sauce: If more than 1/2 cup asparagus liquid remains,

cook it down over double boiler. Whisk egg yolks and lemon

juice until mixture is light and doubled in size. Whisk into

asparagus liquid until sauce is thick, cooking just 3 minutes

to prevent curdling.