Yield: 16 Servings
|6 packs||(3-oz) cream cheese|
|1||Envelope (small) unflavored gelatin|
|¼ cup||Cold water|
|¼ cup||Boiling water|
|½ pint||Whipping cream; whipped|
|2 tablespoons||Finely chopped celery|
|2 tablespoons||Finely chopped bell pepper|
|3 tablespoons||Finely chopped onion|
|2 tablespoons||Worcestershire sauce|
|1 tablespoon||Chopped olives|
|1 dash||Hot sauce (optional)|
Leave cream cheese out overnight to soften. Sprinkle gelatin into cold water. Let stand a few minutes. Add boiling water to gelatin mix & stir until dissolved. Cool. Add to gelatin whipped cream & cream cheese. Add celery, peppers, onion, catsup, Worcestershire, salt, hot sauce, olives & olive juice. Mix well. Grease mold with oil & line with sliced olives.
Carefully pour in mixture so as not to disturb olives. Chill. This congeals quickly but seasons better if allowed to set overnight.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .