1 envelope unflavored gelatin
3 tablespoons cold water
2 teaspoons lemon juice
½ teaspoon salt
¼ cup pistachio nuts, chopped
Few drops green food coloring
½ cup heavy cream, whipped
Blend together cream cheese and Roquefort cheese. Add milk gradually and mix well. Soften gelatin in cold water. Dissolve over hot water. Add gelatin to cheese mixture, then lemon juice, salt and nuts. Tint a pale green with food coloring. Fold in whipped cream; pour into mold and chill until firm. Yield: 12 servings.
FRENCH DRESSING
1 small onion or 1 clove of garlic, sliced