250g cream cheese
250g Coon cheese (grated)
1/2 small onion
125g finely chopped walnuts
1 tspn. worcestershire sauce
paprika to taste
parsley or poppy seeds
Method: Beat cream cheese till smooth. Add grated cheese, onion, worcestershire sauce, walnuts, paprika and a little pepper. Make into rolls and roll either parsley or poppy seeds on outside. Put into glad wrap and then in alfoil. Store in fridge.
Source: contributed by Jill Nelson in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.5.
No comments:
Post a Comment