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2 (3 oz.) pkg. cream cheese
1 small pkg. Roquefort cheese
3/4 c. milk
1 envelope plain gelatin
3 Tbsp. cold water
1/2 tsp. salt
1 Tbsp. lemon juice
1/2 c. chopped pecans
1/2 c. heavy cream, whipped
a little green coloring

Blend cheeses until soft. Add milk and mix well.
Soften gelatin in cold water; melt over hot water. Add to
cheese mixture. Add salt, lemon juice, nuts and food coloring.
Fold in whipped cream. Fold into molds and chill until firm.
Garnish with radish roses and cucumber slices.

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