Frozen Roquefort Cheese
- 1/2 pound Roquefort cheese
- 1 package cream cheese (3 ounces)
- 1/4 pound butter
- 1/4 teaspoon paprika
- 1/4 cup English walnuts, chopped
- 6 ripe olives, stoned and chopped
- 6 green olives, stoned and chopped
- 1 teaspoon chopped chives
- 1 small jar Bar Le Duc Jelly ( 3 ounces)
Mash the Roquefort cheese through a strainer, cream it with the cream cheese, butter and paprika. Combine chopped walnuts, olives, and chives work into cheese with the Bar Le Duc Jelly. Place in tray of refrigerator and freeze; or pack in molds and freeze in ice and salt mixture. When frozen, remove cheese from molds, place on a serving platter with saltine wafers and serve; or cut in cubes, place on lettuce leaves, serve proudly with crackers on individual salad plates. This may be used instead of dessert, if you prefer.
Submitted by May 31, 2009
15 min
30 min
45 min