MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beet Mousse with Curried Chicken Salad
 Categories: Vegetables, Chicken, Curry, Condiments
      Yield: 4 Servings

      3 md Beets; up to 4, cooked in their skin
  2 1/2 c  Chicken broth; up to 3 c
      2 pk Unflavored gelatin
      1 c  Unflavored yogurt
      2 tb Lemon or lime juice
      1 sm Onion; grated
      1 tb Sugar; up to 2 tb
      1 tb Mustard
           Salt and pepper

  Peel and cube cooked beets. Place gelatin in a bowl with 6 tb
  water, stir. Let stand 2 minutes and pour hot chicken stock
  stirring. Process together all the ingredients except gelatin.
  Correct seasoning. Add cooled gelatin and process just to blend.
  Pour into an oiled mold to set

  Variation: Save 1/3 of the beet mousse, before pouring it into the
  mold. Once the mousse has set, remove some of the gelatin in the
  center, leaving sides and bottom intact, like walls. Replace the
  part that has been removed, with curried chicken salad to which
  1/2 pkg gelatin has been added. Let set. Cover with the rest of the
  mousse. Let set. Serve on lettuce leaves.

  Recipe by Miriam Podcameni Posvolsky, Rio de Janeiro, Brasil

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