| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Gourmet on, Favorites | 16 | Servings | |
INGREDIENTS
| 8 | oz | Cream cheese |
| 1/4 | ts | Bouillon crystals |
| 1/4 | ts | Onion; minced |
| 1 | tb | Mayonnaise |
| 8 | oz | Caviar; red or black |
INSTRUCTIONS
1. Dissolve bouillon crystals in 1 teaspoon hot water. 2. Cream together cream cheese, bouillon and water, onion and mayonnaise. Shape into a ball. 3. Frost completely with the caviar. Serve on a bed of endive or romaine lettuce, garnished with clusters of Olives a la Grecque. Serve with rye saltines or melba toast. In my experience, half the guests adore caviar and the other half avoid it. One ball goes a long way. Naomi Arbot & June Turner, GOURMET ON THE GO, Ideals Publishing Corp., 11315 Watertown Plank Rd., Milwaukee, WI 53226, 1974, p. 3. Recipe by: Naomi Arbit & June Turner, GOURMET ON THE GO, p. 3 Posted to MC-Recipe Digest V1 #925 by [email protected] on Nov 26, 1997
A Message from our Provider:
“Our God is an *_AWESOME_* God!”