3 oz. pkg. cream cheese
2 (10 oz.) pkgs frozen broccoli spears
1 can chicken broth
2 env. unflavored gelatin
1 c. mayonnaise
2 hard boiled eggs, chopped
Tabasco to taste

SOUR CREAM DRESSING:

2 tbsp. scallions, minced
2 tbsp. lemon juice
2 tbsp. white wine vinegar
1/8 tsp. tarragon, crushed
4 oz. sour cream
1/2 c. mayonnaise

Cook broccoli according to package directions; drain well and add cream cheese to hot broccoli. In a saucepan, soften gelatin in 1/2 of the chicken broth, over low heat; stirring until dissolved. Add to broccoli along with remaining chicken broth, mayonnaise, eggs and Tabasco. Pour into a 6 cup mold, and chill until set. Combine all dressing ingredients and serve with broccoli mold. Serves 6 to 8 generously!