Yield: 1 Servings
|1 pack||(3 oz) cream cheese|
|½ cup||Roquefort cheese|
|½ cup||Chopped dill pickle|
Blend cheeses and cream. Add chopped dill pickle; mix well. Chill.
Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan.
Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #931 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997