| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1269.1 | i know what your talkn about! | MILVAX::AQUILIA | | Fri Jul 15 1988 12:39 | 10 |
| yes, i do know what your talking about. i read about the spread
here in the file. i believe the topic was appetizers or something
like that. we (or they i should say) determined that it is cottage
cheese with (are you ready) ....catsup! maybe some horseradish
to give some zing and a few other things we also mentioned. but,
basically that was the recipe. look for the file in the last few
months. if i can recall it was about 3 months ago that it was
entered in here. hope that helps,
cj
|
| 1269.2 | see 977 | WAV12::BELL | | Fri Jul 15 1988 13:31 | 2 |
| Check note 977, I think .4 might be what you are looking for.
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| 1269.4 | Try this easy spread | VIDEO::LEMIRE | Time o'your life, eh kid? | Fri Jul 15 1988 17:38 | 21 |
| Here's one that has all my friends addicted:
2 packages cream cheese
1 jar "Roka Bleu" (sp?)
1 tub cheddar spread
1 small to medium onion, chopped (how oniony do you like?)
1 cup chopped walnuts (give or take...do you like nuts?
1 palmful dried parsley flakes
1 to 4 dashes worcestershire (again, to taste)
Mix together nuts and parsley.
In a large bowl, use a potatoe masher to mix all ingredients together
but use only HALF of the nut/parsley mixture.
Chill the result.
Form into 1 large or 2 small balls.
Roll ball(s) in remaining nut/parsley mixture.
At Christmas this is nice as two balls, one with a green maraschino
cherry on top, the other with a red.
I prefer Weatsworth or Keebler Stone Creek (several varieties to
choose from) crackers with this.
|
| 1269.5 | Wine and Cheese Spread | BTO::GEORGE_L | Thirty something... | Thu Jan 26 1989 21:48 | 19 |
| This makes one large crock, or four 1 cup crocks.
1 pound sharp Cheddar cheese
1/2 cup butter, softened
1/3 cup Red or White Port wine
2 Tablespoons sharp prepared mustard(grey poupon)
1. Shred cheese into large bowl. Bring ro room temperature.
2. Work in butter, wine, and mustard with a wooden spoon to
make a very smooth mixture.
3. Cover bowl with plastic wrap; refrigerate 45 minutes, or
until mixture firms up.
4. Pack mixture into one large crock or four 1-cup crocks,
dividing evenly. Cover with plastic wrap and refrigerate
until ready to serve. Serve with crackers.
This will keep up to two weeks in fridge and is best served
a few days after it is made to let the flavors mellow.
|