Roquefort brandy spread
Yield: 2 1/2 cups
Ingredients:
- 1 lb Roquefort Cheese
- 1/2 lb Cream cheese
- 3 tb Butter
- 1/4 ts Dry mustard pn Cayenne pepper
- 1/4 c Cognac
Instructions:
Put all the ingredients in an electric blender or food processor and let soften to room temperature. Puree or beat until you have a homogenous mixture. Transfer to a bowl cover tightly and refrigerate. Makes 2-1/2 cups. This spread can be used as a stuffing for vegetables can be served with raw vegetables or can be spread on melba toast. Source: Just For Starters by Gloria Edwinn.
