A Mold Of Roquefort
cheese, chinese, salads
1 envelope unflavored gelatin
1/4 cup water
6 oz roquefort cheese
6 oz cream scheese -- softened
1/2 cup heavy cream
4 scallions
2 tablespoon pine nuts
4 black olives -- chopped
1 salt to taste
Sprinkle gelatin over water and let stand. Push Roquefort cheese through strainer. Add cream cheese and cream to Roquefort cheese. Mix well. Add gleatin, scallions, pine nuts, olives and slat to cheese mixture. Mix well. Spray a 3-cup ring mold with cooking spray and pour mixture into mold. Chill, gently stir occasionally until set.
Recipe By : Adapted from Dr. Atkins' New Diet Cookbook
From: Kmeade@ids2.Idsonline.Com (The Me
Yield: 12 servings