| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 60 | Servings | ||
INGREDIENTS
| 1 1/4 | oz | Unflavored Gelatin; 1 Env. + 1/2 Tsp. |
| 1/4 | c | Cold Water |
| 1 1/2 | ts | Beef Bouillon Granules |
| 1 1/2 | c | Hot Water |
| 3 | oz | Cream Cheese; Softened |
| 1 1/2 | c | Liver Sausage; 12 Oz Each |
| 1/2 | c | Mayonnaise |
| 2 | tb | Green Onions; Finely Chopped |
| 1 | ds | Tabasco Sauce |
| 1 | ds | Worcestershire Sauce |
| 4 | Green Olives; Sliced |
INSTRUCTIONS
1. Soak gelatin in cold water. 2. Mix hot water with bouillon granules. 3. In 2 quart mixing bowl, add gelatin to hot bouillon; cool. 4. Add cream cheese to liver sausage, mayonnaise, onion, and sauces; mix in blender or with electric mixer. 5. Add gelatin and bouillon; continue to blend. 6. Pour into 3 1/2 cup mold that has been lightly oiled. 7. Refrigerate. Garnish with sliced olives just before serving. This is good served cold on brown bread or crackers. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 304 by "Diane Geary" <diane@keyway.net> on Nov 24, 1997
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