| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Cold, Spreads |
1 |
Servings |
INGREDIENTS
| 8 |
|
Sprigs parsley |
| 2 |
tb |
Lemon juice |
| 8 |
oz |
Cream cheese; cubed |
| 2 |
cn |
(4 1/2 oz) Maine sardines in oil; drained |
| 1 |
|
Green onion; cut up |
|
|
Radish roses |
INSTRUCTIONS
In covered blender jar, blend parsley at low speed until finely chopped but
not minced; set aside. Blend remaining ingredients except radishes at high
speed until smooth. Stop blender, push ingredients toward blades with a
spatula as necessary; chill. Form into a ball; roll in parsley to coat.
Arrange a garland of radish roses around the base. Serve with crackers or
toast fingers. Makes about 1/2 cup.
Formatted for Mastercook by Mardi Desjardins March 10, 1998
Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971
Posted to MC-Recipe Digest by Mardi <amdesjar@mb.sympatico.ca> on Mar 10,
1998
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