Smoked oyster roll

Yield: 10 Servings

Measure Ingredient
2 packs (8-oz) cream cheese; softened
2 Or
3 tablespoons Mayonnaise
2 teaspoons Worcestershire sauce
Tabasco or Louisiana hot sauce to taste
½ small Onion; finely chopped
⅛ teaspoon Salt
1 Or
2 Cloves garlic; pressed
2 cans (3.66-oz) smoked oysters; drained and chopped
Paprika

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

(MRS. WAYNE)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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