Title: Jellied Ham Mousse
Categories: Ham
Yield: 10 Servings
1 tb gelatin
1 1/2 c Water or bouillon; boiling
1/4 c Water; cold
Salt and pepper; to taste
2 c Ground ham; cooked
1/4 c Celery; chopped
1/2 c Mayonnaise
1 sl Onion; chopped
1/4 c Pickle; chopped
6 Olives; chopped
Soak gelatin in cold water and dissolve in boiling water. Chill;
and when nearly jelled combine with remainder of ingredients.
Moisten a mold, decorating sides and bottom with olives. Chill
until firm.
