| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizer |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Gorganzola or Bleu cheese |
| 1 |
lb |
Ricotta cheese |
| 2 |
|
Cloves garlic; chopped |
| 1 |
c |
Chopped walnuts |
| 4 |
|
Fresh sage leaves |
|
|
Salt to taste |
|
|
Cheese cloth |
INSTRUCTIONS
Date: 14 Mar 1996 21:41 GMT
From: Mark Alexander <mark@alexr.co.uk>
Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2
tablespoons. Beat cheeses together. Add garlic mixture and salt, if
desired. In a double layer of cheesecloth - put sage leaves in a pattern in
the center. Sprinkle nuts on top. Put cheese mixture on top of nuts. Gather
cheesecloth and form into a ball. Tie together. Put the cheeseball in a
strainer over a dish and let sit in the fridge overnight to drain. Unwrap
and serve!
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #75
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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