| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer |
10 |
Servings |
INGREDIENTS
| 2 |
pk |
(8-oz) cream cheese; softened |
| 2 |
|
Or |
| 3 |
tb |
Mayonnaise |
| 2 |
ts |
Worcestershire sauce |
|
|
Tabasco or Louisiana hot sauce to taste |
| 1/2 |
sm |
Onion; finely chopped |
| 1/8 |
ts |
Salt |
| 1 |
|
Or |
| 2 |
|
Cloves garlic; pressed |
| 2 |
cn |
(3.66-oz) smoked oysters; drained and chopped |
|
|
Paprika |
INSTRUCTIONS
With plastic blade of food processor, or a mixer, mix cream cheese and
mayonnaise. Add Worcestershire, Tabasco, chopped onion, salt and garlic.
Mix well. Refrigerate until mixture hardens somewhat. Spread mixture, 1/2
inch thick, on waxed paper. Spread chopped oysters over cream cheese
mixture and roll jellyroll style. lf time allows, chill again before
rolling. This will make rolling procedure much easier. Chill until ready to
serve. Sprinkle with paprika and dress with parsley and cherry tomatoes.
Serve with Triscuits or crackers.
DEBBY BRANSFORD COATES
(MRS. WAYNE)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”