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00:REM: Soup'r Snapshot Cheesecake

Title by Maurice Randall
Recipe by Susan Sackett

10: Melted butter
20: (1) 6oz box cheese crackers
30: 2 cups sour cream
40: 1/2 cup green salad olives OR
50: 10-12 large stuffed green olives
60: 1 medium green pepper, seeded and cut up
70: 1 small onion, cut into quarters
80: 2 tablespoons lemon juice
90: 1 teaspoon salt
100: 1 teaspoon Worcestershire
110: 1/4 teaspoon paprika
120: dash Tabasco
130: 1 large stalk celery, cut into 1 inch pieces
140: 2-3 pitted ripe olives, cut into rings
150: 7-8 pimiento strips
160: parsley
170: READ: Brush bottom and sides of 9" spring form pan with melted butter.
175: READ: Put 1/3 of the cracker crumbs in blender, cover and run on low till 
crumbed. Repeat with remaining crackers.
180: READ: Cover bottom of prepared pan with half the cracker crumbs.
Reserve the rest for topping.
190: READ: Put sour cream, green olives, green pepper, onion, lemon juice salt, 
Worcestershire, paprika, Tabasco and celery in blender.
195: READ: Cover and run on low till vegetables are finely chopped.
200: READ: Spread this mixture over the cracker crumb base.
Scatter the remaining cracker crumbs over the top.
210: READ: Cover with wax paper and refrigerate at least 24 hours.
215: READ: Remove sides of the pan; Place cake (still on pan bottom) 

on serving dish. 220: READ: Garnish with ripe olive rings and pimiento strips.
225: READ: Border dish with parsley.

REM: Serve with thin pumpernickel or crisp rye crackers.

REM: Serves 12



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