Ingredients
-
8
-
1
-
1
-
1/2
-
1/2
-
1
-
1/4
-
1/4
-
-
-
-
-
-
-
Directions
Cream Cheese Oyster Roll, This is different and delicious, but make sure you tell your guests what it is as some folks have seafood allergies or dislikes , You’re right Lennie, this is delicious I really hope you don’t think that I messed around with your recipe, but after I assembled the ingredients I realised that I didn’t have the time for chilling it properly, so instead I combined everything, made it into a roll and chilled it (in the freezer) for an hour – then rolled it in parsley and sliced it thinly on to melba toast Although it didn’t look as pretty as your way, the flavours were great and I think cooking is all about adapting and evolving! Thankyou for posting this , This is different and delicious, but make sure you tell your guests what it is as some folks have seafood allergies or dislikes
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Steps
|
1
Done
|
Blend Mayo With Cream Cheese. |
|
2
Done
|
(lowfat Products Can Be Used With No Effect on Taste.) Mix in Worcestershire Sauce, Garlic and Onion Salt. |
|
3
Done
|
Spread on Oiled Waxed Paper in a Rectangular Shape, 1/2-Inch Thick. |
|
4
Done
|
Refrigerate For 2 Hours. |
|
5
Done
|
Mash Drained Oysters With a Fork in a Small Bowl, Then Spread Over the Chilled Cheese Mixture, Keeping 1/4 Inch Away from the Edges. |
|
6
Done
|
Roll as a Jelly Roll and Chill For at Least Six Hours Until Ready to Serve. |
|
7
Done
|
Coat Outside of Roll With Parsley and Nuts. |
|
8
Done
|
Serve With Crackers. |
