Recipe - Beet Mousse

3 md Beets; Cooked in their skin
(up to 4)
2 One half cup Chicken broth (up to 3)
2 pack Unflavored gelatin
1 cup Unflavored yogurt
2 tablespoon Lemon or lime juice
1 small Grated onion
1 tablespoon Sugar (up to 2)
1 tablespoon Mustard
Salt and pepper; to taste

1. Peel and cube cooked beets.

2. Place gelatin in a bowl with 6 T water, stir. Let stand 2 minutes and
pour hot chicken stock stirring.

3. Process together all the ingredients except gelatin. Correct seasoning.

4. Add cooled gelatin and process just to blend.

5. Pour into an oiled mold to set

6. Unmold and serve in the center of the plate surrounded by chicken curry
salad or shrimp salad

Recipe by: Miriam Podcameni Posvolsky Posted to MCRecipe Digest V1 #738 by
Leon & Miriam Posvolsky miriamp@pobox.com on Aug 12, 1997