Egg Ring Mold with Louis Dressing


Recipe from the Colorado Cache Cookbook: A goldmine of recipes from the Junior Leage of Denver

Ingredients

  
    16 eggs, hard cooked
    1 cup cream
    1 cup mayonnaise
    3 envelopes unflavored gelatin
    1/2 cup cold water
    1 cup hot water
    1 large onion, finely chopped
    2 tsp salt
    1 tsp Worcestershire sauce
    1/2 cup finely chopped parsley

How to Make It

  
    While still warm, force the eggs through a medium fine sieve and set aside. Dissolve gelatin in cold water, then dissolve in the cup of hot water.
    Add the eggs and remaining ingredients to the gelatin and mix thoroughly. Pour into a 2 quart ring mold.
    Refrigerate for 4 hours. Garnish and serve with Louis dressing. Makes 12 servings.

Louis Dressing


Makes 6 cups

Ingredients
    1 pint mayonnaise
    1 pint sour cream
    2/3 cup chili sauce
    1 Tbsp horseradish
    6 celery stalks, minced
    1 green pepper, minced
    1/2 teaspoon celery seed
    Generous dash of cayenne pepper
    Salt and Pepper to taste

How to Make
    Mix all ingredients and chill.
    Note: Ring may be filled with shrimp or a combination of seafood. Cold asparagus is a great complement.

This recipe is brought to you by Habitat Housewares

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