Mayonnaise is said to be the invention of the French chef of the Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon, his chef was creating a victory feast that included a sauce made of cream and eggs. When the chef realized that there was no cream in the kitchen, he improvised, substituting olive oil for the cream. A new culinary masterpiece was born, and the chef named it "Mahonnaise" in honor of the Duke's victory.
4 ounces cream cheese softened
2 tablespoons butter or margarine, melted
1 tablespoon hot water
1 14-ounce package chocolate fudge frosting mix
2 cups miniature marshmallow
1 cup walnuts coarsely chopped
In a small mixer bowl at medium speed, beat cream cheese until smooth. Reduce speed to low. Beat in butter and water. Add dry frosting mix and beat until blended. Increase speed to medium and beat for 1 minute or until fluffy.
By hand, stir in marshmallows and nuts until blended. Spread in
heart-shaped pan. Chill at least 2 hours. Cover with plastic wrap, then wrap in foil to retain freshness.To serve, remove from refrigerator and let stand for 1 to 2 hours before cutting. Store leftovers in the refrigerator.
