|¾ pounds||Mild cheddar cheese, shredded|
|½ pack||(8 oz) cream cheese|
|2 tablespoons||Butter, softened|
|2 tablespoons||Finely chopped onion|
|1 tablespoon||Low-sodium Worcestershire sauce|
|1 tablespoon||Bourbon or Tennessee Whiskey|
|1 teaspoon||Dry mustard|
|3 tablespoons||Finely chopped fresh parsley leaves|
|Benne-Seed Wafers (optional)|
In food processor with chopping blade, process the cheddar and cream cheeses, butter, onion, Worcestershire, bourbon, mustard and paprika until smooth. Refrigerate until firm enough to handle. When cheese mixture is manageable, shape into ball. Roll ball in chopped parsley and place on serving platter. Surround ball with Benne-Seed Wafers, if desired, and serve or refrigerate until ready to serve. 12 servings. Per serving: protein: 8 grams; fat: 15 grams; carbohydrate: 1 gram; fiber: 1 gram; sodium: 225 miligrams; cholesterol: 45 miligrams; calories: 169.
*** Don't recall where i got this recipe.
Posted to EAT-L Digest 04 Sep 96 From: "Anita M. Cousar" <Aaliyah618@...> Date: Wed, 4 Sep 1996 16:51:13 -0400
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