Opryland Hotel Italian Cheese Mold Recipes

AMBROSIA CREAM CHEESE MOLD

Steps:

• Sprinkle gelatin over cold water; let stand 1 minute.
• Drain pineapple, and reserve juice; add enough water to juice to make 1 cup. Place juice in a 2-quart saucepan, heat to boiling; add gelatin mixture, stir until gelatin dissolves. remove from heat, stir in sugar, lemon juice and cream cheese, using a wire whisk to blend. Chill until consistency of unbeaten egg white, fold in pineapple chunks, orange, pecans and coconut.
• Spoon mixture into a lightly oiled 1-quart mold; cover and chill until firm. Unmold on lettuce, garnish with lemon slices.

OPRYLAND HOTEL ITALIAN CHEESE MOLD

Steps:

• Preheat oven to 350F and butter a 5 cup mold; sprinkle interior of mold with 2 tablespoons of the cheese.
• Heat oil in medium saucepan over medium heat; add flour and cook, stirring constantly until fully incorporated.
• Gradually add milk; cook about 5 minutes or until thickened and smooth.
• Remove from heat and cool to room temperature.
• Add eggs, one at a time, beating well after each addition.
• Stir in remaining cheese and seasonings until well-blended.
• Pour into prepared mold; place mold in baking dish half-filled with water.
• Bake for 60 minutes or until a deep golden brown and a knife inserted in the center comes out clean.
• Cool in mold for about 15 minutes; loosen edges with knife and unmold.
• Serve with your favorite zesty tomato sauce.

OPRYLAND HOTEL ORIENTAL CHICKEN QUICHE

Steps:

• Preheat oven to 350°F.
• Melt butter; add chicken and vegetables; cook until chicken is no longer pink.
• Stir in next three ingredients and spread in unbaked pie shell.
• Beat eggs well; add cheese, salt, pepper, cream and worcestershire sauce; mix well.
• Pour over chicken and vegetables in pie shell.
• Bake for 45 minutes or until golden and filling is firm.
• Cut into wedges to serve.

OPRYLAND HOTEL CREAM CHEESE AND ROASTED PEPPER DIP

Steps:

• Broil bell pepper, turning often, until skin has blackened.
• Place in a small bowl and cover tightly with plastic cling wrap.
• Cool; peel pepper and cut in half.
• Discard seeds and membranes.
• Dice pepper and put to the side.
• Whirl next five ingredients in a food processor until smooth; season with salt and Tabasco.
• Transfer to a mixing bowl and add pepper and chives.
• Cover and refrigerate until ready to serve.

PINEAPPLE COTTAGE CHEESE MOLD

Steps:

• Soak the gelatin in cold water for 3 to 5 minutes.
• Heat the pineapple juice, lemon juice, sugar, salt and gelatin on medium to high heat. Stir until gelatin in dissolved.
• Pour half of the contents into a Jell-o mold. If a Jell-o mold is unavailable, use a small cake pan.
• Chill in the refrigerator until slightly congealed. The mixture should be firm enough to hold food in place.
• Drain the crushed pineapple and cherries.
• Mix the pineapple, cherries and cottage cheese into the other half of the gelatin mix.
• Pour the fruit and cottage cheese mix into the chilled Jell-o mold.
• Place the filled Jell-o mold back into the refrigerator for several hours. Keep it there until the pineapple cottage cheese mold is completely set.
• Remove the Jell-o from the mold. Place a plate over the open side of the mold and flip the pair of them so the plate is on now the bottom. Lift the mold or pan off of the Jell-o.
• Spoon whipped topping on top of the finished pineapple cottage cheese mold.
• Tips & Warnings:.
• Pour the Jell-o into small glasses for special occasions.
• Substitute Splenda for sugar and use sugar-free juices and gelatin to make a healthier dessert.

CREAM CHEESE MOLD

Steps:

• Add together orange and pineapple jello, pineapple juice and boiling water. Let stand until almost firm.
• Beat dream whip and 1/2 cup cold milk; cream cheese until smooth; add other ingredients.
• Fold in Dream Whip. Put in mold.