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Walnut-Bleu Cheese Spread (uses Cognac) - xpost

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xpost: mc, veg, allcookbook

 

 

* Exported from MasterCook *

 

Walnut-Bleu Cheese Spread (uses Cognac)

 

Recipe By : Recipes from the Pacific Rim by Marjie Lambert, pg. 19

Serving Size : 0 Preparation Time :0:00

Categories : Spreads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces crumbled blue cheese -- at room temperature

3 ounces cream cheese -- at room temperature

2 tablespoons cognac

3/4 cup chopped walnuts

 

Put cheese and cognac in a blender or food processor and blend until

smooth. Stir in walnuts.

 

>from " Recipes from the Pacific Rim; Regional specialties from the West

Coast, Mexico and Hawaii by Marjie Lambert (1995). Typos and MC by Brenda

Adams - xpost mc, veg, allcookbook 11/00.

 

Yield:

" 1 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1531 Calories; 132g Fat (78.1%

calories from fat); 66g Protein; 18g Carbohydrate; 5g Dietary Fiber; 221mg

Cholesterol; 2626mg Sodium. Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 21 Fat.

 

NOTES : Makes a little more than 1 cup. Serve on crackers. Excellent with

red wine or port. Use any kind of blue cheese: Stilton, Roquefort or

Gorgonzola. If blue cheese is too pungent, add a little more cream

cheese. Best if made in advance and allowed to sit, refrigerated

overnight. The secret to excellent flavor and easy spreading is to serve

it at room temperature.

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