Cheese Tomato Aspic Platter Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Instant minced onion | 2 Teaspoon | |
| Cream cheese package | 2 | |
| Salad dressing | 3/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| 1 cup sliced, pimiento-stuffed olives | ||
Directions
Sprinkle gelatin over milk in saucepan.
Place over low heat; stir constantly until gelatin dissolves, 3 to 4 minutes.
Remove from heat; stir in salt and instant minced onion.
Soften cream cheese in medium-size bowl.
Gradually blend in salad dressing until smooth; stir in lemon juice and Worcestershire sauce.
Gradually stir gelatin mixture into salad dressing mixture; beat with rotary beater if necessary until smooth.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Fold in sliced olives and turn into 9 x 5 x 3-inch loaf pan or 2-quart mold.
Chill until almost firm.
Place over low heat; stir constantly until gelatin dissolves, 3 to 4 minutes.
Remove from heat; stir in salt and instant minced onion.
Soften cream cheese in medium-size bowl.
Gradually blend in salad dressing until smooth; stir in lemon juice and Worcestershire sauce.
Gradually stir gelatin mixture into salad dressing mixture; beat with rotary beater if necessary until smooth.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Fold in sliced olives and turn into 9 x 5 x 3-inch loaf pan or 2-quart mold.
Chill until almost firm.
Chef
