| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Crocker |
1 |
Cup |
INGREDIENTS
| 4 |
oz |
Chevre cheese |
| 2 |
tb |
Margarine or butter, softened |
| 2 |
tb |
Milk |
| 1/4 |
ts |
Paprika |
|
ds |
Ground red pepper |
| 1/4 |
c |
Chopped pecans |
| 2 |
tb |
Chopped ripe olives |
| 24 |
|
Toasted rye crackers |
INSTRUCTIONS
Remove rind from cheese and let stand until room temperature.
Place cheese, margarine, milk, paprika and red pepper in blender container.
Cover and blend on high speed, stopping blender occasionally to scrape
sides, until smooth, about 1 minute. Stir in pecans and olives. Cover and
refrigerate until firm, about 2 hours.
Garnish with pecan halves and chopped ripe olives if desired. Serve with
crackers. 1 cup pate (2 ts pate per cracker per serving); 60 calories per
serving.
Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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