Ham Mousse

• 1 envelope unflavored gelatin
• 3/4 c. cold milk
• 1/4 tsp. salt
• 2 eggs, separated
• 1 tsp. sugar
• 2 Tbsp. prepared mustard
• 2 Tbsp. vinegar
• 1/4 c. diced green pepper
• 1/2 c. finely diced celery
• 1 Tbsp. minced onion
• 2 1/2 c. ground cooked ham
• 1/2 c. heavy cream, whipped

1. Sprinkle gelatin over milk in a saucepan.
2. Add egg yolks and salt; stir until blended.
3. Place over low heat, stir constantly, until gelatin dissolves and mixture thickens slightly, 3 to 5 minutes.
4. Remove from heat; blend in sugar, mustard and vinegar. Chill until mixture mounds slightly when dropped from a spoon. Fold in green pepper, celery, onion and ham.
5. Beat egg whites until stiff, but not dry.
6. Fold into gelatin mixture.
7. Fold in whipped cream.
8. Turn into a 4-cup mold and chill until firm. Unmold.

unflavored gelatin, cold milk, salt, eggs, sugar, mustard, vinegar, green pepper, celery, onion, ground cooked ham, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=877651 (may not work)