Molded Cheese and Liver Pate

Directions

1. Soften gelatin in 1/2 cup cold water. Heat with 1 cup water in a 1-quart saucepan, stirring until dissolved. Add bouillon cubes, stirring until dissolved.
2. Combine 1/4 cup gelatin mixture with vegetable juice; mix well. Pour into an oiled 4-1/2 cup mold. Chill until set.
3. Beat cheeses with sour cream in a bowl. Add 1/2 cup gelatin mixture, celery and green pepper; mix well. Spoon over congealed layer. Chill until set.
4. Cook mushrooms in butter in skillet until tender. Combine sausage and lemon juice in bowl; mix well. Add mushrooms, remaining gelatin mixture and brandy; mix well. Fold in nuts; spoon over cheese layer.
5. Chill until firm. Unmold to serve.