| 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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