| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Appetizers, Eggs/cheese, Freezes wel, Vegetables | 12 | Servings | |
INGREDIENTS
| 4 | oz | Blue Cheese |
| 4 | oz | Roquefort Cheese |
| 8 | oz | Cream Cheese |
| 1 | Egg | |
| 1 | tb | Mayonnaise |
| 2 | cn | Asparagus Spears |
| 40 | Pieces Sandwich Bread, crust removed | |
| 1 | Stick Margarine | |
| Paprika, as desired |
INSTRUCTIONS
Mix cheeses, egg and mayonnaise with an electric mixer. Flatten each piece of bread with a rolling pin until almost paper thin. Spread cheese mixture on each side, lay one spear of asparagus on each piece, and roll up. Melt the margarine and add paprika for color. Dip each roll in the margarine, and place on an ungreased cookie sheet. Bake at 350° for 15 minutes. Serves: 10 to 12 as an hors d'oeuvre. Can be frozen and reheated. Source: Mountain Measures--Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Charles Q. Gage Posted to MC-Recipe Digest V1 #610 by Bill Spalding <billspa@icanect.net> on May 13, 1997
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