Three-cheese appetizer

Yield: 1 Servings

Measure Ingredient
1 \N Envelope unflavored gelatin
¼ cup Cold water
¼ cup Chopped pecans
¾ cup Mayonnaise
½ teaspoon Salt
1½ teaspoon Prepared mustard
1 dash Hot sauce
2 cups 8 ounces; shredded sharp Cheddar cheese
½ cup Grated Parmesan cheese
¼ cup Crumbled blue cheese
1 cup Whipping cream
\N \N Mayonnaise
\N \N Chopped parsley; optional
\N \N Cherry tomatoes; optional

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 3¼ cups.

Recipe by: Southern Living 1980 Annual Recipes Posted to MC-Recipe Digest V1 #760 by NGavlak2@... on Aug 25, 1997

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