Cheese Tomato Aspic Platter
|Unflavored gelatin||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Instant minced onion||2 Teaspoon|
|Cream cheese||2 Cup (32 tbs), softened (2 Packages)|
|Salad dressing/Mayonnaise||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Stuffed olives||1 Cup (16 tbs), sliced|
Sprinkle gelatin over milk in saucepan.
Place over low heat, and stir constantly until gelatin dissolves, about 3 to 4 minutes.
Remove from heat; stir in salt and onion.
Blend cream cheese and salad dressing or mayonnaise until smooth; stir in lemon juice and Worcestershire sauce.
Gradually stir gelatin mixture into cream cheese mixture; beat, if necessary, until smooth.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Fold in sliced olives and turn into a 9 x 5 x 3 inch loaf pan or 2 quart mold.
Chill until almost firm.