2 pkgs. cream cheese
1/4 lb. Roquefort
1 tsp. Worcestershire sauce
1 tsp. onion juice
1/4 tsp. paprika
1/4 c. top milk
1 tbsp. gelatin soaked in
1/4 c. cold water, then dissolved over hot water
1 c. cream, whipped
Salt to taste

Mix cheese, milk, seasonings until smooth. Add gelatin fold in cream. Turn into ring mold and place in refrigerator until firm. Unmold on platter garnished with lettuce and fill center with tomato and avocado slices or 1 can pear halves drained. Serve with mayonnaise or French dressing.