| 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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