COOK'S CORNER : MAKE A CAVIAR MOUSSE MOLD FOR YOUR NEXT SPECIAL OCCASION.

Byline: Marge Powers

Renee Edwards of Woodland Hills requested a recipe for a caviar mousse made with cream cheese, red caviar, hard-boiled egg whites and then set in a mold.

Two readers responded with their favorites. Three recipes follow.

Alan Sinclair sent in two recipes. The first recipe follows what Edwards asked for - the second recipe is a different version of a caviar mousse.

Pat DuBois sent in her recipe, which is 47 years old.

When you are planning a special occasion or party, give these caviar mousse recipes a try.

MARY MICUCCI'S CAVIAR MOUSSE

(Shared by Alan Sinclair, West Hollywood)

1 1/2 packages unflavored gelatin 

1/4 cup water

3 hard-cooked eggs, coarsely sieved

1/2 cup mayonnaise

1 tablespoon finely chopped onion

1 dash Worcestershire sauce

1 jar (4 ounces) black OR red caviar

2 teaspoons lemon juice

White pepper

Red, black and gold caviar OR minced parsley

Toast points

In a bowl, sprinkle gelatin over water to soften, 10 minutes. Combine eggs, mayonnaise, onion and Worcestershire. Carefully fold in caviar.

Place gelatin mixture over simmering water, stirring until dissolved, then cool. Add to caviar mixture. Stir in lemon juice and season to taste with white pepper.

Spoon into a lightly oiled 1 1/2 cup tiered mold. Chill 4 hours or until set.

Unmold onto a serving platter. Garnish top of mold with strips of red, black and gold caviar. Makes 8 to 12 appetizer servings.

CAVIAR MOUSSE

(Shared by Alan Sinclair, West Hollywood)

1/2 pound unsalted butter

2 cans (7 ounces EACH) tuna in water, drained

2 cans (3 ounces EACH) herring pieces in wine, drained

1 teaspoon chopped green onion OR chives 

1 jar (4 ounces) black caviar

1/4 teaspoon garlic powder

1/2 teaspoon sugar

1 jar (4 ounces) red caviar

Parsley

Toast rounds

Melt butter and pour into a blender. Add tuna in 3 stages, blending until consistency of paste. Scrape down sides often. Add herring, green onion, 1 heaping teaspoon black caviar, garlic powder and sugar. Blend well.

Line a 2-cup mold or small loaf pan with wax paper. Pour paste into mold and refrigerate until firm. Drain red caviar 5 minutes.

Turn mold out onto a board or platter when ready to serve. Spread sides with remaining black caviar. Spread red caviar on top and decorate with parsley, if desired. Serve with toast rounds. Makes 12 appetizer servings.

RED CAVIAR RING MOLD

(Shared by Pat DuBois, Granada Hills)

1 cup consomme

1 package (8 ounces) cream cheese at room temperature

2/3 cup lemon juice

1/4 cup finely chopped parsley

1/2 cup chopped onion

1/2 cup hard-cooked egg whites (about 2 OR 3)

4 jars (4 ounces EACH) red caviar

In a saucepan, heat consomme just to a simmer; then pour into a medium bowl. Add softened cream cheese. Beat with an electric mixer to combine well. Add lemon juice, parsley, onion and beat at medium speed to mix well.

Fold in egg whites and caviar.

Pour into a 6-cup ring mold. Chill overnight.

To serve, turn out on a platter and fill center with a dill sauce or sour cream sauce and toast triangles. Makes 8 appetizer servings.

Cinnamon rolls

A reader looking for a fabulous, large cinnamon roll made with an easy yeast dough just got lucky.

Joni Schaper came to the rescue.

These large cinnamon rolls, coffee and juice would make for a great continental breakfast.

HOT CINNAMON ROLLS

(Shared by Joni Schaper, Lancaster)

ROLLS:

1 tablespoon active dry yeast

1/2 cup lukewarm water

3/4 cup lukewarm milk

1/2 cup sugar

1/2 cup butter OR margarine

1 teaspoon salt

2 eggs

4 to 5 cups all-purpose flour

CINNAMON MIXTURE:

1/4 cup butter OR margarine, softened

1/3 cup sugar

1 teaspoon ground cinnamon

1 teaspoon ground coriander 

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice 

1 cup raisins OR semisweet chocolate pieces

Vanilla Glaze

For Rolls, dissolve yeast in warm water in a large mixing bowl. Add milk, 1/2 cup butter, salt, eggs and 3 cups flour; beat until smooth. Beat in additional flour until soft dough is formed.

Turn dough out onto a floured surface; knead until smooth and elastic, about 5 minutes.

Place in a buttered bowl; turning dough to butter top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch down; cover and let rest 5 minutes. Turn out onto a lightly floured surface; roll into a 16x18-inch rectangle

For Cinnamon Mixture, spread with 1/4 cup softened butter.

In a bowl, combine 1/3 cup sugar and all spices; sprinkle over dough. Sprinkle raisins over sugar mixture.

Roll up tightly starting at 16-inch side. Pinch end to seal. Cut into 8 slices. Place in a greased 13x9-inch baking pan. Let rise until double, about 40 minutes.

Bake rolls in preheated 375-degree oven 25 to 30 minutes.

Meanwhile, for Vanilla Glaze, in a bowl, mix together 2 cups powdered sugar, 1/4 cup milk and 1 1/2 teaspoons vanilla, until smooth.

Can you help?

If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.

I am looking for a recipe for delicious, chewy molasses cookies just like Van de Camps Bakeries and Helms Bakeries used to make.

- Verena McMahon

Mission Hills