| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers | 1 | Servings | |
INGREDIENTS
| 2 | 8-ounce cream cheese | |
| 1 | c | Soft butter |
| 1/4 | c | Capers |
| 1 | T | Caraway seed |
| 1 | T | Chopped pimiento |
| 1 | T | Chopped onion |
| 1 | t | Worcestershire sauce |
| 1/2 | t | Paprika |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
INSTRUCTIONS
Blend cream cheese and butter until smooth. Add remaining ingredients; mix well. Cover and chill until firm. Shape cheese mixture into a ball. Chill. Serve with crackers. Tip: Mold any remaining cheese into a ball or use for sandwich spread. Scanned by ejohnston@mailexcite.com Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #931 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1670
Calories From Fat: 1631
Total Fat: 185.6g
Cholesterol: 488.1mg
Sodium: 2192.3mg
Potassium: 245.6mg
Carbohydrates: 7.9g
Fiber: 4.2g
Sugar: 1.4g
Protein: 4.4g