| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Cyberealm |
1 |
Servings |
INGREDIENTS
| 1 |
|
8 oz soft cream cheese |
| 1/4 |
c |
Margarine or butter, soft |
| 1 |
|
Clove garlic, minced |
| 1 |
T |
Snipped parsley |
| 1 |
T |
Water |
| 2 |
t |
White wine vinegar |
| 1 |
t |
Worchestershire sauce |
| 1 |
t |
Herbes de Provence, crushed |
| 1/4 |
t |
Seasoning salt |
|
|
Fresh thyme, optional |
|
|
Assorted crackers |
INSTRUCTIONS
In a medium bowl, stir together the cream cheese, margarine or butter,
garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de
Provence, and seasoning salt. Cover and refrigerate over- night. To
serve, garnish with fresh thyme, if desired. Serve with crackers.
Herbes de Provence In a small storage container, combine 1 T dried
marjoram, 1 T dried thyme, 1 T dried savory, 1 t dried basil, 1 t
dried rosemary, 1/2 t dried sage, and 1/2 t dried fennel seed. Store
in airtight container. Crush before using. Makes: 1 1/3 cups Source:
Good Housekeeping Magazine, Dec. 1992 Calories: 58 per tablespoon; 6
gm fat; 1 gm protein; 72 mg sodium Cyberealm Cookbook, Vol 1, 4/93,
Cyberealm BBS, compiled by Linda Fields. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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