Smoked Oyster Cream Cheese Roll

This recipe is from a friend married to a retired Colonel, and so has years of entertaining informing her repertoire. This spread is amazing, because it is so savory and mysterious. Nobody suspects smoked oysters, but everyone is quite addicted.

The recipe below can be halved. Try it -- even if you think you don't care for smoked anything!

FMM: I’ve seen verions of this on the Internet where the mixture is shaped into logs and rolled in a coating. One was rolled in chopped pecans with a bit of chili powder and parsley mixed in. Another was rolled in chives and/or slivered almonds.

16 ounces cream cheese
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
1/2 small onion, grated
3 tablespoons mayonnaise
1/8 teaspoon salt (or to taste)
2 cans smoked oysters, well drained and finely chopped
1/4 cup fresh parsley, chopped

Cream together cream cheese, Worcestershire sauce, garlic powder, onion, mayonnaise. Blend in oysters. Taste for salt. Shape into a log on wax paper, tightly wrapped, and chill for an hour. Then roll in chopped parsley, rewrap in plastic and chill for a few hours (or can serve immediately.)

Festive Variation: Don't add oysters into the cheese blend. Instead, spread cheese mixture on wax paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill in refrigerator about one hour. Then sprinkle finely chopped smoked oysters over this, and roll up like a roulade. Coat with parsley, following directions above.

Serve with crackers. Wheat Thins are good.