| 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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