Ham Mousse

I cook a lot with ground turkey, so I thought maybe something in this cookbook would be useful. I’m sure there are good recipes in this 1980 wonder, but this one – isn’t.

Ham Mousse

1 enveloped unflavored gelatin

1 beaten egg

1 1/2 teaspoons instant chicken bouillon granules

1/4 cup mayonnaise

1 tablespoon chopped green onion

2 teaspoons Dijon-style mustard

1 1/2 cups ground fully cooked ham

1/2 cup whipping cream

Soften gelatin in 1/2 cup cold water; set aside. Combine beaten egg, bouillon granules, and 2/3 cup water. Cook and stir over low heat about 7 minutes or till slightly thickened. Add softened gelatin; stir till dissolved. Beat in mayonnaise, green onion, and mustard. Stir in ground ham. Chill till partially set. Whip cream to soft peaks; fold into ham mixture. Turn mixture into 5 or 6 individual molds. Chill till set. Unmold; serve on lettuce-lined plates, if desired. Makes 5 or 6 servings.

Whipped cream and ham? Oh boy.

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