Caviar Mold

Ingredients

1 cup Roberts Sour Cream
1 cup Roberts Cottage Cheese
1 clove garlic, crushed
1/4 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
1 tablespoon unfavored gelatin
1/4 cup dry sherry
dash each of soy sauce, hot pepper sauce, celery salt, garlic salt, onion salt, black pepper, cayenne, paprika and chili powder
2 jars (2 ounces each) caviar
juice of 1/2 lemon

Preparation

Blend sour cream, cottage cheese, garlic, seasoned salt and Worcestershire sauce until smooth. Soften gelatin in sherry. Place gelatin, sherry and seasonings in a pan and stir over low heat until gelatin dissolves. Do not boil. Add gelatin to sour cream and cottage cheese mixture and whip. Pour into lightly buttered 1 pint mold and refrigerate until firm. When ready to serve, unmold and top with caviar mixed with lemon juice. Serve on toast points or crackers.

Yield: 12 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.