Yield: 10 Servings
|2 packs||(8-oz) cream cheese; softened|
|2 teaspoons||Worcestershire sauce|
|\N \N||Tabasco or Louisiana hot sauce to taste|
|½ small||Onion; finely chopped|
|2 \N||Cloves garlic; pressed|
|2 cans||(3.66-oz) smoked oysters; drained and chopped|
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, ½ 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
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .