| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Creamed cheese |
| 1 |
tb |
Mayonnaise |
| 1 |
oz |
Blue cheese |
| 1 |
tb |
Garlic powder |
| 4 |
oz |
Butter |
| 1 |
tb |
Ground black pepper |
| 1/4 |
c |
Minced celery |
| 1 |
tb |
Paprika |
| 1/4 |
c |
Minced green pepper |
| 1 |
tb |
Celery leaves |
| 8 |
|
Pit'd black olives minced or |
| 2 |
tb |
Minced parsley |
|
|
Cocktail crackers of choice |
|
|
Thin slices of cocktail pumpernickel bread |
| 2 |
ts |
Soy sauce |
INSTRUCTIONS
Mash the cheeses with a fork. Add the butter (softened to room temp) and
mix well. Add the vegetables, olives, mayonnaise, soy sauce, parsley,
garlic powder and pepper to taste. (I used 1 mashed clove of garlic instead
of the garlic powder). Mix thoroughly. Spoon into a 1-qt. freezer
container. Label and freeze.. Serves 10 - 15 people To Use: Thaw in
refrigerator for 24 hours. Whip mixture with fork or wire whisk and shape
it on a serving platter into a log or roll. Score the top with fork and
sprinkle with paprika. Surround with celery leaves or sprigs of parsley
and serve with crackers or thin pumpernickel bread.
Posted to MM-Recipes Digest by "jack lewis" <jlewis@bigsky.net> on Aug 12,
98
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