| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Spreads | 2 | 1/2 cups | |
INGREDIENTS
| 1 | lb | Roquefort Cheese |
| 1/2 | lb | Cream cheese |
| 3 | tb | Butter |
| 1/4 | ts | Dry mustard |
| pn | Cayenne pepper | |
| 1/4 | c | Cognac |
INSTRUCTIONS
Put all the ingredients in an electric blender or food processor and let soften to room temperature. Puree or beat until you have a homogenous mixture. Transfer to a bowl, cover tightly, and refrigerate. Makes 2-1/2 cups. This spread can be used as a stuffing for vegetables, can be served with raw vegetables, or can be spread on melba toast. Source: Just For Starters by Gloria Edwinn. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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