Cooking Wright

Mustard Ring


4 eggs well beaten
3/4 cup sugar
2 T dry mustard
1/2 t salt
1/2 c vinegar
1 package gelatin
1 cup whipping cream whipped OR 2 cups cool whip


Add sugar, dry mustard, salt, and vinegar to well beaten eggs. Set aside. Soak 1 pkg gelatin in 1/2 c water - then add to set aside mixture. Place in double boiler and cook until consistency of heavy cream. Cool by placing pan in bowl of ice water. Whip in either whipping cream or cool whip. Place into mold and chill until set. Remove from mold by dunking briefly in hot water - then turning upside down on serving plate.

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