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

In turn-of-the-century Detroit, frog legs were eaten by the ton

"In 1910 Detroit produced, shipped, and consumed 12 tons of frog legs, 6 million pairs of legs (called 'saddles')," writes Bill Loomis in the article "When Frogs Were King" for Hour Detroit.