Stilton, walnut and brandy pate
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Walnut halves |
| ¼ | cup | Butter |
| ½ | pounds | Cream cheese |
| 2 | tablespoons | Brandy |
| ½ | pounds | Stilton cheese, crumbled |
Directions
On baking sheet, toast walnuts in 325øF oven for 7 minutes or until darkened. Reserve 2 well shaped walnut halves for garnish; chop remaining walnuts coarsely and set aside. Beat butter with cream cheese until creamy; beat in brandy. Stir in Stilton and chopped walnuts. Lightly pack into 2 small crocks or onion soup bowls. Garnish with reserved walnut halves; cover and refrigerate.
Bring to cool room temperature before serving. Makes about 2½ cups Typed in MMFormat by cjhartlin@... Source: Canadian Living Merry Christmas Cookbook
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 14, 1999