Subject: Bleu Cheese Log
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 04 2000 - 03:59:49 EST
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F O O D F U N N Y
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Thanks to reader Joyce Nichols for this one. If I didn't know better,
I would think that this was one of those jokes about people of
indeterminate gender and hair color.
Jill was standing in front of a soda machine saying, "You are a dumb
looking button. You don't have much of a future, either. People are
going to be punching you all your life. Then you are going to be
replaced by a much better looking button."
I foolishly asked what she was doing. Jill pointed to the notice on
the front of the machine, which said, "Depress button for ice."
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T O D A Y ' S R E C I P E
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I took a poll in the chat room the other day, and your fellow
Recitopians chose "A Holiday Buffet" as the theme for this week. With
the exception of the ham, which takes a bit of work, these recipes are
fairly quick and easy to prepare, and most of them can be made in
advance. I have taken one small liberty with the standard format, and
have replaced the Saturday "Breakfast & Brunch" dish with a second
dessert in order to make your holiday buffet even more festive.
In this recipe I give relative quantities because you might want to
make several of these, rolled into different shapes and coated with
different nuts for variety.
Bleu Cheese Log
Equal parts by weight of:
Crumbled Roquefort, Gorgonzola, or other good quality bleu cheese
Grated cheddar cheese
Cream cheese, at room temperature
Plus:
Chopped walnuts, pecans, pistachios, cashews,
or whole toasted pine nuts (pignoli)
Paprika (optional)
Blend the cheeses with a fork until smooth. Roll into a log or ball
and then roll in the chopped nuts to coat. As an alternative to the
nut coating, sprinkle a generous amount of paprika on a piece of wax
paper and roll the cheese mixture in it to coat. Refrigerate for at
least 2 hours or overnight. Serve chilled with crackers.
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