by kirra » Fri Mar 20, 2009 2:06 pm
Cheddar Cheese Log
Ingredients:
2 lbs. grated cheddar cheese (mild, medium or sharp)
1 tbsp. Dijon mustard
1⁄2 tsp. Tabasco sauce
1⁄2 cup finely chopped fresh parsley
1⁄4 cup finely chopped pimientos
1⁄4 cup coarsely chopped pecans
Preparation:
Place softened cheddar cheese in a large bowl. Add Dijon mustard, Tabasco, parsley and pimientos. Mix until ingredients are evenly distributed, then, if necessary, correct seasoning with mustard and Tabasco.
Place a piece of plastic wrap about 9" long on a clean surface. Mound cheese mixture along edge nearest you, then roll in plastic, pressing and molding to form a log about 1 1⁄2" wide and 8" long.
Carefully remove plastic and roll log in chopped pecans, pressing nuts into log as you roll. Rewrap log with fresh plastic and chill for at least 1 hour. Serve with crackers. Makes 1 8-inch log.
[b][size=150]Cheddar Cheese Log[/size]
Ingredients:[/b]
2 lbs. grated cheddar cheese (mild, medium or sharp)
1 tbsp. Dijon mustard
1⁄2 tsp. Tabasco sauce
1⁄2 cup finely chopped fresh parsley
1⁄4 cup finely chopped pimientos
1⁄4 cup coarsely chopped pecans
[b]Preparation:[/b]
Place softened cheddar cheese in a large bowl. Add Dijon mustard, Tabasco, parsley and pimientos. Mix until ingredients are evenly distributed, then, if necessary, correct seasoning with mustard and Tabasco.
Place a piece of plastic wrap about 9" long on a clean surface. Mound cheese mixture along edge nearest you, then roll in plastic, pressing and molding to form a log about 1 1⁄2" wide and 8" long.
Carefully remove plastic and roll log in chopped pecans, pressing nuts into log as you roll. Rewrap log with fresh plastic and chill for at least 1 hour. Serve with crackers. Makes 1 8-inch log.