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CHEESE LOG 4 oz. sharp Cheddar cheese, shredded 1/3 c. part-skim Ricotta cheese 1 Tbsp. plus 1 tsp. dry white wine 1/8 tsp. each garlic powder and onion salt 1/4 c. minced fresh parsley 24 Melba rounds In blender combine cheeses, wine, garlic powder and onion salt; process at low speed until smooth. Onto center of plastic wrap, sprinkle 2 tablespoons of the parsley. Spoon cheese mixture over parsley in a 5-inch line. Sprinkle remain- ing 2 tablespoons of parsley over cheese. Enclose cheese in wrap, forming a log about 6-inches long and 2-inches wide. Put in freezer and freeze for about 20 minutes. Turn log over; freeze for another 10 to 25 minutes until firm. Unwrap and serve with Melba rounds. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |