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A Mold of Roquefort

1 Envelope unflavored gelatin
1/4 c Water
6 oz Roquefort cheese
6 oz Cream cheese; softened
1/2 c Heavy cream
4 Scallions
2 tb Pine nuts
4 Black olives; chopped
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.


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