Recipe - Pepper Jelly Ginger-Glazed Chicken

2 pack (8oz) cream cheese;
softened
1 cup Hot pepper jelly; homemade
if available
1 tablespoon Unflavored gelatin
One fourth cup Cold milk
One half cup Boiling milk

Blend cream cheese until smooth. Add jelly and mix again. Soften gelatin
in cold milk, then add boiling milk to completely dissolve gelatin. Add
milk to cream cheese mixture and pour into 3One half cup mold. Chill until set.
Unmold onto serving plate and serve with Triscuits or favorite crackers.

This dip can be prepared in food processor, if available, and can be made
one day in advance.

LINDA BURROW VAN HOOK

(MRS. FRED F.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.