| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potato, Cheese | 4 | Servings | |
INGREDIENTS
| 2 | tb | Shallot, minced |
| 1 | tb | Corn oil |
| 2 | tb | Thyme, fresh, chopped |
| 3/4 | c | Whipping cream |
| 5 1/3 | oz | Goat cheese, crumbled |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper, cracked |
INSTRUCTIONS
Cook shallot in oil in a large nonstick skillet until tender, stirring often; stir in chopped thyme and whipping cream. Bring to a boil, stirring constantly; remove from heat. Whisk in goat cheese, salt and pepper until smooth. Yeild about 1 1/2 cups Notes: This is served with Warm Goat Cheese and Potato Salad Per serving: 364 Calories; 33g Fat (82% calories from fat); 13g Protein; 4g Carbohydrate; 101mg Cholesterol; 415mg Sodium Posted to FOODWINE Digest 09 Dec 96 Recipe by: Southern Living Best Recipe 1996/tpogue@idsonline.com From: terry pogue <tpogue@IDS2.IDSONLINE.COM> Date: Mon, 9 Dec 1996 13:17:28 +0100
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