Double-Cheese Appetizer Recipe
Ingredients
| 2 envelopes Unflavored Gelatine | ||
| Cold water | 1 Cup (16 tbs) | |
| 1 cup (1/2 pint) light crearn | ||
| Cream cheese package | 2 , softened | |
| Blue cheese | 1/2 Cup (16 tbs), crumbled | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 3/4 teaspoon onion salt | ||
| Worcestershire sauce | 1 Teaspoon | |
| 2 envelopes Unflavored Gelatine | ||
Directions
In a medium saucepan, mix Knox Unflavored Gelatine with water; let stand 1 minute.
Stir over medium heat until gelatine is completely dissolved, about 1 minute.
Remove from heat; stir in cream.
In a medium bowl, blend cream cheese with blue cheese.
Stir in parsley, onion salt, and Worcestershire sauce; gradually blend in gelatine mixture.
Turn into a deep 4-cup bowl or mold; chill until firm.
Unmold onto a serving plate.
Garnish with parsley sprigs, if desired.
Stir over medium heat until gelatine is completely dissolved, about 1 minute.
Remove from heat; stir in cream.
In a medium bowl, blend cream cheese with blue cheese.
Stir in parsley, onion salt, and Worcestershire sauce; gradually blend in gelatine mixture.
Turn into a deep 4-cup bowl or mold; chill until firm.
Unmold onto a serving plate.
Garnish with parsley sprigs, if desired.
Chef
