Triple Cheese Mold
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Water||3⁄4 Cup (12 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Cream cheese||4 Ounce, softened (1 Package)|
|Crumbled roquefort cheese||1⁄4 Cup (4 tbs)|
|Shredded process american cheese||1⁄4 Cup (4 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Finely chopped green pepper||2 Tablespoon, finely chopped|
|Grated onion||1⁄2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
1. Soften gelatin in water in a small saucepan; heat slowly, stirring constantly, just until gelatin dissolves; remove from heat. Stir in Worcestershire sauce, lemon juice and salt. Cool while blending cheese mixture.
2. Blend cream cheese, Roquefort and American cheese in a medium-size bowl; beat in milk until smooth. Stir in cooled gelatin mixture, then green pepper and onion. Chill 20 minutes, or until the mixture is as thick as unbeaten egg white.
3. Beat cream until stiff in a small bowl; fold into cheese mixture until no streaks of white remain. Spoon into a 3-cup mold. Chill several hours, or until the spread is firm.
4. Just before serving, run a sharp-tip, thin-blade knife around top of mold to loosen, then dip mold very quickly in and out of a pan of hot water. Cover mold with serving plate. Invert onto plate; carefully lift off mold. Surround the spread with an assortment of party crackers.