Name: Garlic Feta Cheese Spread
Ingredients: 1/2 lb Feta, crumbled; 1/2 c Mayonnaise; 1 Garlic clove, minced and mashed to a past with 1/4 tsp salt; 1/4 ts Dried marjoram, crumbled; 1/4 ts Dried dill, crumbled; 1/4 ts Dried basil, crumbled; 1/4 ts Dried thyme, crumbled; 3/4 lb Cream cheese, cut into bits and softened

There never will come a time [in heaven] when we will know all that can be known or see or feel or experience or enjoy all that can be enjoyed. We will never plumb the depths of gratification in God nor reach its end. Our satisfaction and delight in Him are subject to incessant increase. When it comes to heavenly euphoria, words such as termination and cessation and expiration and finality are utterly inappropriate and inapplicable.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy	Jewish		1	Servings

INGREDIENTS

1/2	lb	Feta, crumbled
1/2	c	Mayonnaise
1		Garlic clove, minced and mashed to a past with 1/4 tsp salt
1/4	ts	Dried marjoram, crumbled
1/4	ts	Dried dill, crumbled
1/4	ts	Dried basil, crumbled
1/4	ts	Dried thyme, crumbled
3/4	lb	Cream cheese, cut into bits and softened

INSTRUCTIONS

From: KMckay1017@aol.com Newsgroups: rec.food.recipes Millard's At the
Summit
In a food processor blend together the Feta, mayonnaise, garlic paste,
marjoram, dill, basil, thyme, and cream cheese until the mixture is well
combined. Transfer to a crock and chill, covered, for 2 hours. The cheese
spread keeps, covered and chilled, for 1 week. Makes about 1 1/2 cups.
Posted to JEWISH-FOOD digest V97 #016
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Mon, 9 Sep 1996 11:07:47 +0300 (IDT)

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