| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 16 | Servings | |
INGREDIENTS
| 6 | pk | (3-oz) cream cheese |
| 1 | Envelope (small) unflavored gelatin | |
| 1/4 | c | Cold water |
| 1 1/2 | ts | Salt |
| 1/4 | c | Boiling water |
| 1/2 | pt | Whipping cream; whipped |
| 2 | tb | Finely chopped celery |
| 2 | tb | Finely chopped bell pepper |
| 3 | tb | Finely chopped onion |
| 2 | tb | Worcestershire sauce |
| 1 | tb | Chopped olives |
| 1 | ds | Hot sauce (optional) |
| 2 | tb | Catsup |
INSTRUCTIONS
Leave cream cheese out overnight to soften. Sprinkle gelatin into cold water. Let stand a few minutes. Add boiling water to gelatin mix & stir until dissolved. Cool. Add to gelatin whipped cream & cream cheese. Add celery, peppers, onion, catsup, Worcestershire, salt, hot sauce, olives & olive juice. Mix well. Grease mold with oil & line with sliced olives. Carefully pour in mixture so as not to disturb olives. Chill. This congeals quickly but seasons better if allowed to set overnight. CAROLYN HALBERT PEGGY YOUNG MARIANNA, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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