Yield: 1 Mold
|2||Pc. Stand-Up Lamb Pan or|
|Mini Lamb Pan|
|2 tablespoons||Unflavored gelatin|
|¾ cup||Cold water|
|1½ cup||Hot milk|
|2||8-oz. pakcages cream cheese|
|2 cups||Sour cream|
|12 ounces||Blue cheese|
|3 tablespoons||White wine|
|½ teaspoon||White pepper|
|3 tablespoons||Finely grated onion|
Lightly spray front half of Stand-Up Lamb Pan or Mini Lamb Pan with vegetable pan spray. Soften gelatin in cold water; stir in hot milk.
Cool. In large bowl, beat cream cheese, sour cream, blue cheese, white wine, Worcestershire sauce, pepper and onion until well blended. Stir in gelatin mixture. Pour into pan. Refrigerate several hours or overnight. To remove from pan, carefully loosen edges with a small spatula and invert onto serving plate. Garnish with sliced carrots and celery. Serve with crackers. Makes 1 large lamb & r mini lambs or 12 mini lambs. Source: "Wilton" Easter Recipes & Ideas.
Mealmaster formatted - From Dottie Theriault's Collection 1997