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TANGY LEMON CREAM MOLD
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| 9 PORTIONS 1 Cup Boiling Water 1 6-Oz. Package Lemon Gelatin Blend together in mixing bowl. Stir until gelating is dissolved. 1 Cup Cold Water 3 Tablespoons Cider Vinegar 1/8 Teaspoon Salt Add to dissolved gelatin mixture. Stir to blend. Cool to room temperature. 2 Cups Sour Cream Place in mixer bowl. Turn mixer to low speed. Pour cooled gelating slowly into sour cream while mixer is running. Mix until smooth. Pour into 9X9 inch pan. Chill until firm-several hours or overnight. Cut 3X3. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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