| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Belgian |
Appetizers |
24 |
Appetizers |
INGREDIENTS
| 2 |
tb |
Grainy Dijon mustard |
| 1/4 |
lb |
Roquefort cheese, crumbled |
| 1/4 |
c |
Chopped fresh parsley |
| 2 |
tb |
Mayonnaise |
| 24 |
|
Mushroom caps or hollowed out cherry tomatoes |
|
|
Chopped parsley |
|
|
Pine nuts |
INSTRUCTIONS
CJHARTLIN@MSN.COM
Gently combine mustard, Roquefort, parsley and mayonnaise. Fill mushroom
caps or tomatoes. Garnish with parsley and pine nuts. Yield: 24
*This filling is also delicious in Belgian endive leaves or snow peas.
*Some filling left over? Try spreading it on a tomato or chicken sandwich
Source: Good Friends Cookbook
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 16, 1999
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