Aunt Tommy’s Roquefort Roll
Serves 6 to 8. Recipe is from “Passalong Recipes From the Podge” and contributed by Janet Forbes, of Baton Rouge, from Agnes “Tommy” Todd.
4 tbls. butter, softened
4 ozs. Roquefort or blue cheese
1 (8-oz.) pkg. cream cheese, softened
1⁄3 to 1/2 cup minced onion
1/2 cup plus 1 tbl. minced parsley
2 dashes Worcestershire sauce
1 dash Tabasco Sauce, or to taste
1/2 to 3/4 cup chopped walnuts
1. Cream butter and Roquefort cheese together until smooth. Add softened cream cheese, onion, 1 tablespoon parsley, Worcestershire sauce and Tabasco. Blend thoroughly and form into a log roll.
2. Sprinkle remaining parsley and walnuts onto a large piece of wax paper. Roll the cheese log through the parsley and walnuts to cover all sides. Wrap the finished log in the same wax paper. If desired, you may also add an additional wrapping of foil. Refrigerate to chill.
Note: This is even better if made the night before to allow the flavors to blend. Vary this recipe by adding a smidgen of sherry, brandy or caraway seeds. Also, try replacing the butter with 1 tablespoon mayonnaise and use pecans instead of walnuts.