Brigitte's Shrimp Or Tuna Mousse Recipe

INGREDIENTS:
2 tb Mayonnaisse
1/2 cup of Water
1 cn Tomato soup
1 pk 8 oz cream cheese
1 teaspoon of Paprika
1 lb Shrimp or 2 sm cns tuna
1/4 cup of Peppers, finely chopped
1/2 cup of Celery, finely chopped
1 tb Onion, grated
1 teaspoon of Worchestershire Sauce
1/4 teaspoon of Salt
1 pk Unflavored gelatin in
Water as directed
DIRECTIONS:
Soak gelatin in water. Heat undiluted sop; add gelatin and stir well
until dissolved. Mash cream cheese; add to soup and continue to heat
until cheese is dissolved. Cool. Fold in mayonaisse, shrimp or tuna,
and vegetables and seasonings. Mix well and put into a well-oiled
mold. Enjoy! Source: Brigitte Sealing, Watertown, NY

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Amaretto Mousse Recipe

INGREDIENTS:
1 pt Whipping cream
1 tb Gelatin powder
3 oz Amaretto liqueur
4 Eggs
3 tb Confectioners sugar
Vanilla extract, to taste
Almond extract, to taste
1 cup of Sliced, toasted almonds
DIRECTIONS:
1. Whip the fresh, heavy cream. Place in the refrigerator until ready
to use. 2. Dissolve the gelatin powder in Amaretto in a double
boiler. Keep warm until ready to use. 3. Combine the eggs and
confectioners sugar in a separate double boiler. Heat on low
temperature until warm while whisking constantly. 4. Remove the egg
and sugar mixture from heat and mix at high speed until consistency
reaches firm peaks. 5. Fold the gelatin mixture into the eggs. 6.
Fold in the whipped cream and add vanilla and almond extract to
taste. 7. Fill dessert glasses and place in the refrigerator until
firm (approximately 1 hour). 8. Garnish with sliced, toasted almonds.
This mousse is a very light dessert. It is good to serve after a meal
of many courses.

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