Cheese Carrots - cooking recipe

Ingredients

1/2 tsp. plain gelatin
1 Tbsp. cold water
1/4 c. pimiento cheese spread
1/8 tsp. salt
dash of Worcestershire sauce
1/3 c. freshly grated carrots
parsley

Preparation

Soften gelatin in cold water for 5 minutes; melt over hot water.
Cool slightly.
Blend with the cheese, salt and Worcestershire sauce.
Chill just enough to stiffen slightly. Divide into 1/2 teaspoon portions; roll in the grated carrots until well coated.
Place on wax paper and chill.
Stick a sprig in the end of each.