| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese, Appetizers |
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream Cheese; Room Temp. |
| 4 |
oz |
Blue Cheese, Crumbled |
| 4 |
oz |
Cheddar Cheese; Shredded |
| 2 |
ts |
Mustard; Dijon-style |
| 1 |
ts |
Worcestershire Sauce |
| 1/8 |
ts |
Garlic Powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Pecans; Finely Chopped |
| 2/3 |
c |
Currants |
| 3/4 |
c |
Parsley; Chopped |
|
|
Assorted Crackers |
|
|
Apple Wedges |
INSTRUCTIONS
DIPPERS
Place the cream cheese, blue cheese, cheddar cheese, mustard,
Worcestershire, garlic powder, and salt in a mixer bowl and beat at low
speed just until well mixed. Stir in the pecans and currants. Taste and
adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until
slightly firm, then shape into a ball. Roll in the chopped parsley to coat
well. Cover with plastic wrap and refrigerate until ready to serve. Let
stand at room temperature for about 30 minutes before serving. Place on a
platter surrounded with crackers and apple wedges.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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