Deviled Ham Pate
|Cold water||1⁄4 Cup (4 tbs)|
|Cold milk||1⁄2 Cup (8 tbs)|
|Onion garlic dip mix||2 Ounce|
|Soft cream cheese||4 Ounce|
|Deviled ham||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Rose coloring||1 Dash|
Soften gelatine in cold water; dissolve oyer hot water.
Meanwhile, beat milk and dip mix together until smooth.
Beat in next 4 ingredients with the gelatine.
Stir in a few drops rose coloring.
Scrape into a very small oiled loaf pan or 6 small muffin cups.
Chill very thoroughly.
Unmold, and cut loaf into 6 slices.
Serve as an appetizer on small plates with watercress, hard-cooked egg slices, pickle fans and Melba toast.
Makes 6 small servings.