Nothing could be simpler to make than this smooth and delectable spread. Flavors blend beautifully and guests will think you spent hours preparing it.
Roquefort or Gorgonzola cheese may be substituted for the blue cheese.
Serve with crackers, celery, or pears.
Makes 3 1/2 cups spread
Easy and tasty
Hot and Cold Appetizers, Section 1, Card 39
Molded Blue Cheese Spread
- 1/2 cup cold dry white wine
- 1 envelope unflavored gelatin
- 1/2 cup milk scalded
- 1 tablespoon worcestershire sauce
- few dashes hot pepper sauce
- 1 8- ounce package cream cheese cut into cubes
- 8 ounces blue cheese cut into cubes
- Pecans or walnuts chopped
Pour wine into container of electric blender. Sprinkle with gelatin. Let stand 2 to 3 minutes to soften.
Add hot milk. Whirl for 2 minutes or until gelatin is dissolved and blended.
Add worcestershire sauce and hot pepper sauce. Add cheeses, a few cubes at a time, whirling until mixture is smooth and well combined.
Turn into 4-cup mold, bowl, or loaf pan. Chill for 2 hours or until firm.
Unmold on lettuce-lined serving dish. Cover cheese with nuts. Serve with crackers, celery, or pears.
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