| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
California |
Appetizers, Spreads |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Black walnuts or California walnuts, coarsely chopped |
| 1/3 |
c |
Softened butter; divided |
| 1 |
ts |
Curry powder |
| 3 |
c |
Grated Sargento® muenster or monterey jack, cheese |
| 1/2 |
c |
Sargento® blue cheese; crumbled |
| 1 |
ts |
Dijon mustard |
| 1 |
ts |
Paprika |
INSTRUCTIONS
Spread walnuts in a shallow pan; dot with 2 tablespoons butter. Sprinkle
with curry powder. Bake in a preheated 300° F oven for 20 minutes, stirring
occasionally to toast evenly. Remove from oven; cool.
Chop 1 cup of walnuts finely, reserving remaining nuts. Using an electric
mixer, blend the remaining softened butter, cheeses, mustard and paprika.
Stir in finely chopped walnuts. Divide mixture in half. Turn each half onto
a sheet of aluminum foil; shape each into a log. Roll logs in reserved
walnuts; wrap in foil. Refrigerate until firm. To serve, place logs on
cutting board; spread on crackers or party rye bread.
Note: Can be made up to 2 days ahead.
Recipe by: More Favorite Brand Name Recipes Cookbook
Posted to MC-Recipe Digest V1 #888 by "Crane Walden <cranew@foothill.net>"
<cranew@foothill.net> on Nov 7, 1997
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