| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Appetizers, Dairy, Party, Holiday |
12 |
Servings |
INGREDIENTS
| 3 |
tb |
Almonds |
| 12 |
|
Cloves garlic; peeled |
| 3 |
tb |
Peanut oil |
| 8 |
oz |
Cream cheese; at room temp |
| 1/4 |
c |
Our cream; |
| 1 |
ts |
Worcestershire |
| 1 |
ts |
Dijon mustard |
| 2 |
ts |
Chopped parsley;fresh—-> |
| 1 |
ts |
Dry rosemary |
| 2 |
|
Shallots; chopped |
|
|
Salt and pepper; to taste |
| 1/3 |
c |
Heavy cream |
INSTRUCTIONS
Toast almonds in a 325 oven for 10 min. chop. Lower heat to 275 and bake
the garlic in the oil. You might want to cover it to prevent browning. Let
the garlic cool,then blend it along with the oil in a f/p. Add cream
cheese,sour cream,worcestershire,and mustard,blend well. Add
nuts,parsley,rosemary,shallots,salt,and pepper,blend again. Remove from f/p
and place in a mixing bowl. Whip the cream and fold into the mixture. Pour
into serving bowl and chill for 2 hrs. Serve at room temp...enjoy, cj
:) FROM: CAROLE TOSO (TDRH33B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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