Stilton, walnut and brandy pate

2 1/2 cups

Ingredients

Quantity Ingredient
¾ cup Walnut halves
¼ cup Butter
½ pounds Cream cheese
2 tablespoons Brandy
½ pounds Stilton cheese, crumbled

Directions

On baking sheet, toast walnuts in 325øF oven for 7 minutes or until darkened. Reserve 2 well shaped walnut halves for garnish; chop remaining walnuts coarsely and set aside. Beat butter with cream cheese until creamy; beat in brandy. Stir in Stilton and chopped walnuts. Lightly pack into 2 small crocks or onion soup bowls. Garnish with reserved walnut halves; cover and refrigerate.

Bring to cool room temperature before serving. Makes about 2½ cups Typed in MMFormat by cjhartlin@... Source: Canadian Living Merry Christmas Cookbook

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 14, 1999

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