¼ pound  imported Roquefortcheese

1 ½ ounces cream cheese

2 tablespoons softened butter

2 tablespoons cream

1 tablespoon brandy

¼ teaspoon Beau Monde seasoning

Pepper and cayenne pepper.


Combine cheese, cream cheese, butter, cream brandy, andseasonings in a blender until smooth.

Serve in a cup surrounded by Melba toast rounds.

This recipe has been kitchen tested.

You can find the above recipe(s) by tapping here on the Home Cookin’ index.


                                                                   back Back Home

Copyright © 1999-2005  S.H. Klock/ The Recipe Reader / at Home Cookin’
For personal use only.  All rights reserved.   Terms of use.