| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 4 | oz | Camembert cheese, cut into |
| small cubes | ||
| 1 | c | Shredded Swiss cheese |
| 4 | oz | Blue cheese, crumbled |
| 3 | 8-oz. cream cheese | |
| softened | ||
| 2 | T | Milk |
| 2 | T | Dairy sour cream |
| 1 1/4 | c | Chopped pecans |
| Chopped fresh parsley | ||
| 6 | Granny Smith apples, sliced | |
| and cored up to 8 |
INSTRUCTIONS
Let Camembert, Swiss and blue cheese stand at room temperature one hour. In mixer bowl, combine Camembert, Swiss and blue cheese with 2 packages of cream cheese; set aside. Line a 9-in. pie plate with foil. Stir milk and sour cream into remaining cream cheese and spread in pie plate on top of foil. Sprinkle pecans atop cheese layer. Press nuts in. Spoon Camembert, swiss and blue cheese mixture atop nuts and cream cheese layer, spreading to plate edges. Place plastic wrap over cheese and cover tightly. Refrigerate 2-3 days before serving. Flavor is better if kept up to a week. To serve, remove wrap, turn onto a plate, peel off foil, sprinkle with parsley. Serve with apple slices. Serves 12-16. Posted to EAT-L Digest 03 Sep 96 From: Catherine F Ramey <rameycf@MAIL.AUBURN.EDU> Date: Wed, 4 Sep 1996 08:31:32 -0500
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
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Calories: 2199
Calories From Fat: 1678
Total Fat: 195.5g
Cholesterol: 290.6mg
Sodium: 2805.1mg
Potassium: 1211.2mg
Carbohydrates: 30.7g
Fiber: 13.1g
Sugar: 9.8g
Protein: 95.8g