| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | Envelope unflavored gelatin | |
| 1/4 | c | Cold water |
| 1/4 | c | Chopped pecans |
| 3/4 | c | Mayonnaise |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Prepared mustard |
| 1 | ds | Hot sauce |
| 2 | c | 8 ounces; shredded sharp Cheddar cheese |
| 1/2 | c | Grated Parmesan cheese |
| 1/4 | c | Crumbled blue cheese |
| 1 | c | Whipping cream |
| Mayonnaise | ||
| Chopped parsley; optional | ||
| Cherry tomatoes; optional |
INSTRUCTIONS
Soften gelatin in water in a small saucepan; place over low heat, stirring until dissolved. Combine next 9 ingredients in a medium bowl, stirring well; stir in gelatin mixture. Lightly coat a 4-cup mold with mayonnaise; pour cheese mixture into mold; chill overnight or until firm. Unmold on serving plate; garnish with chopped parsley and cherry tomatoes, if desired. Serve with crackers. Yield: about 3 1/4 cups. Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest V1 #760 by [email protected] on Aug 25, 1997
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