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1 tb BUTTER 3 oz CREAM CHEESE, SOFTENED
1/3 c PECANS 2 tb MILK
1/4 ts SALT 1 tb MUSTARD, DIJON
2 ts PARSLEY 1 ts WORCESTERSHIRE SAUCE
2 c CHEDDAR CHEESE, SHREDDED 1/2 ts PEPPER SAUCE
1 servings
In skillet, melt butter and add pecans. Saute over low heat until lightly
browned. Cool and chop fine. Stir in salt and parsley. Set aside. In
small bowl, beat cream cheese and cheddar cheese. Add milk, mustard,
worcestershire sauce and pepper sauce to cheeses. Chill until firm for one
hour. Roll cheese into log using wax paper. Roll in nut mixture. Wrap
airtight and chill overnight. Makes a 7 wine of your choice would be a
festive touch.
1/3 c PECANS 2 tb MILK
1/4 ts SALT 1 tb MUSTARD, DIJON
2 ts PARSLEY 1 ts WORCESTERSHIRE SAUCE
2 c CHEDDAR CHEESE, SHREDDED 1/2 ts PEPPER SAUCE
1 servings
In skillet, melt butter and add pecans. Saute over low heat until lightly
browned. Cool and chop fine. Stir in salt and parsley. Set aside. In
small bowl, beat cream cheese and cheddar cheese. Add milk, mustard,
worcestershire sauce and pepper sauce to cheeses. Chill until firm for one
hour. Roll cheese into log using wax paper. Roll in nut mixture. Wrap
airtight and chill overnight. Makes a 7 wine of your choice would be a
festive touch.
