Cheese Tomato Aspic Platter
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Milk||1 Cup (16 tbs)|
|Instant minced onion||2 Teaspoon|
|Cream cheese||6 Ounce (2 Packages, 3 Ounce Each)|
|Salad dressing||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Sliced pimiento-stuffed olives||1 Cup (16 tbs)|
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.