Cheese in the Round

Virginia Bueide
  • 1 - 4 oz jar of sliced mushrooms
  • 1 - 8 oz package of (softened) cream cheese
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 C parsley
  • Small amount of cream

Drain mushrooms. Mash cheese with small amount of cream. Add salt and Worcestershire sauce. Add mushrooms and mix. Chill thoroughly so mixture will be easy to handle and then shape into ball and roll it in finely minced parsley. Serve with melba toast rounds.

From Friends and Their Food by Virginia Safford, Dillon Press, 1969.

Categories: 
Starters

Top Recipes

Blind tasting 6 above-average California olive oils

California olive oils may not be as familiar to us as olive oil from Italy, Spain and Greece. Lynne blind tastes six California olive oils and selects her favorite.