Knox Unflavoured Gelatine

BLUE CHEESE WALNUT SPREAD
Prep: Cook: Chill:	10 mins 5 mins 3-1/2 hrs		Sprinkle gelatine over 1/4 cup (50 mL) of the cold water in a small saucepan; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat. Combine remaining water, milk, cream and Blue cheeses, lemon juice, Worcestershire sauce and cayenne in blender container; process at high speed until smooth. With machine running, gradually add gelatine mixture through feed cap; process until smooth. Fold in pimento. Line an 8 x 4-inch (1.5 L) loaf pan with plastic wrap. Pour cheese mixture into pan. Refrigerate until set, about 3 hours. Unmould onto wax paper and cut loaf in half lengthwise. Roll one half in walnuts and the other in parsley. Refrigerate at least 1/2 hour before slicing to serve.
Even those who aren't crazy about Blue Cheese will enjoy this mild flavoured spread. Serve with assorted crackers, breads and fruits.
1 3/4 cup 2/3 cup 1 4 ozs 1 tbsp 1 tsp 1/4 tsp 2 tbsp 1/2 cup 1/2 cup	pouch Knox^� Unflavoured Gelatine cold water, divided milk pkg (250 g) cream cheese, softened, cubed Blue Cheese, crumbled lemon juice Worcestershire sauce cayenne pepper diced pimento finely chopped walnuts finely chopped parsley	1 175 mL 150 mL 1 125 g 15 mL 5 mL 1 mL 30 mL 125 mL 125 mL
Makes 3-1/2 cups (875 mL).
TIP: Knox^� Gelatine and cream cheese help to extend the expensive ingredients in this appetizer. Freeze to have on hand when unexpected guests drop in.