| 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 NGavlak2@aol.com on Aug 25, 1997
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