| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Mild cheddar cheese, shredded |
| 1/2 |
pk |
(8 oz) cream cheese |
| 2 |
tb |
Butter, softened |
| 2 |
tb |
Finely chopped onion |
| 1 |
tb |
Low-sodium Worcestershire sauce |
| 1 |
tb |
Bourbon or Tennessee Whiskey |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Paprika |
| 3 |
tb |
Finely chopped fresh parsley leaves |
|
|
Benne-Seed Wafers (optional) |
INSTRUCTIONS
In food processor with chopping blade, process the cheddar and cream
cheeses, butter, onion, Worcestershire, bourbon, mustard and paprika until
smooth. Refrigerate until firm enough to handle. When cheese mixture is
manageable, shape into ball. Roll ball in chopped parsley and place on
serving platter. Surround ball with Benne-Seed Wafers, if desired, and
serve or refrigerate until ready to serve. 12 servings. Per serving:
protein: 8 grams; fat: 15 grams; carbohydrate: 1 gram; fiber: 1 gram;
sodium: 225 miligrams; cholesterol: 45 miligrams; calories: 169.
*** Don't recall where i got this recipe.
Posted to EAT-L Digest 04 Sep 96
From: "Anita M. Cousar" <Aaliyah618@AOL.COM>
Date: Wed, 4 Sep 1996 16:51:13 -0400
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