1 Tb plain gelatin
1 cup chicken broth
10 oz cream cheese
8 oz blue cheese
1 TB minced chives
2 TB worcestershire sauce
½ tsp salt
1 cup whipped cream
Soften gelatin in 1/4 cup cold chicken broth. Add remaining 3/4 cup broth, heat and stir until gelatin is dissolved. Chill until partly set. Beat cheeses until light and fluffy; add chives, worcestershire and salt. Gradually beat in gelatin. Fold in whipped cream. Turn into 6 cup oiled ring mold or bowl. Chill until set. Unmold and fill center with shrimp, cherry tomatoes or olives. Serve with crackers or slices of party rye.