Black olive cheese roll
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Creamed cheese |
| 1 | tablespoon | Mayonnaise |
| 1 | ounce | Blue cheese |
| 1 | tablespoon | Garlic powder |
| 4 | ounces | Butter |
| 1 | tablespoon | Ground black pepper |
| ¼ | cup | Minced celery |
| 1 | tablespoon | Paprika |
| ¼ | cup | Minced green pepper |
| 1 | tablespoon | Celery leaves |
| 8 | Pit'd black olives minced or | |
| 2 | tablespoons | Minced parsley |
| Cocktail crackers of choice | ||
| Thin slices of cocktail pumpernickel bread | ||
| 2 | teaspoons | Soy sauce |
Directions
Mash the cheeses with a fork. Add the butter (softened to room temp) and mix well. Add the vegetables, olives, mayonnaise, soy sauce, parsley, garlic powder and pepper to taste. (I used 1 mashed clove of garlic instead of the garlic powder). Mix thoroughly. Spoon into a 1-qt. freezer container. Label and freeze.. Serves 10 - 15 people To Use: Thaw in refrigerator for 24 hours. Whip mixture with fork or wire whisk and shape it on a serving platter into a log or roll. Score the top with fork and sprinkle with paprika. Surround with celery leaves or sprigs of parsley and serve with crackers or thin pumpernickel bread.
Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 12, 98
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