| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Miamiherald, Ovolacto, Appetizers |
8 |
-10 serve |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
c |
Finely minced onion |
| 8 |
oz |
Cream cheese |
| 1 |
lb |
Cottage cheese |
| 1 |
c |
Ground almonds and walnuts; combined |
| 1/2 |
ts |
Salt |
|
|
Lots of black pepper |
| 1/2 |
ts |
Dill |
| 2 |
ts |
Prepared mustard |
| 2 |
|
To 3ts fresh lime or lemon juice |
| 2 |
c |
Grated cheddar |
| 1 |
c |
Ricotta |
|
|
A few walnuts halves, whole almonds and whole or chopped olives |
|
|
Radishes, cucumber slices and parsley sprigs |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD
FOR TOPPING
Prehaet oven to 325 degrees F. Grease a standard loaf
pan with 2 tablespoons of the butter. SAute onions in
the remaining butter until soft, about 4 minutes.
Combine the cream cheese, cottage cheese, ground nuts,
salt, pepper, dill, mustard, lime juice, and cheddar
in a food processor until uniform. Spoon into the
prepared pan and bake 1 hour. Allow to cool
completely in pan then chill for at least several
hours before turning onto a seving platter.
To decorate, spread ricotta cheee all over as if
frosting a cake. Place garnish over cake as desired.
Serve with dark bread or crackers.
Nutritional info per serving: 481 cal; 24g pro, 9g
carb, 40g fat(73%), 2g fiber, 97mg chol, 731mg sodium
Source: Still Life With Menu by Mollie Katzen
Miami Herald, 10/5/95
Posted to MM-Recipes Digest V3 #225
Date: 19 Aug 96 00:06:50 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
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