Newsgroups: rec.food.cooking
Subject: REQUEST:  Blue Cheese Recipes
Date: Tue, 21 Jul 1992 16:21:18 -0500

  CR> From: crossle1@cc.swarthmore.edu (Cindy Rossley)

  CR> Does anyone have any recipes using blue cheese, other than salad
  CR> dressing?

Here goes...

  Subject: Cheese Savory
  To: All
  From: Alison Meyer
  Date: 11/18/91 1:25:05 PM
  -------------------------------------------
Roquefort/Tuna Appetizer

  1/2 lb roquefort cheese
  1/4 c sweet butte
  1/2 tsp dry mustard
  1 tsp Worcestershire sauce
 10 anchovy filets, finely chopped
  1/4 c whipped cream
  saltines
  paprika

Mash roquefort with butter until smooth.  Add dry mustard, Worcestershire
sauce,
anchovies, and whipped cream.  Mix ingredients well.  Spread on saltine about
1/4 inch thick, covering entire surface of the cracker.  Sprinkle lightly with
paprika.  Place under broiled until lightly browned and puffy.  Makes about 3
dozen.


  Subject: Monte Cristo Sandwich
  To: All
  From: Alison Meyer
  Date: 11/18/91 1:39:17 PM
  -------------------------------------------
Monte Cristo Sandwich

Make a sandwich using 2 slices of white bread, 1 slice boiled or baked ham, 1
slice turkey, and 1/4 oz roquefort cheese spread on bread.  Beat 1 egg until
foamy.  Dip sandwich into egg.  Saute in butter until brown on both sides.

Serve hot.


  Subject: Roquefort Cognac Dip
  To: All
  From: Alison Meyer
  Date: 11/18/91 1:28:00 PM
  -------------------------------------------
Roquefort Cognac Dip

  1/2 lb roquefort cheese, crumbled
  1/2 c finely chopped pecans
  1 8-oz package cream cheese, softened
  1 c cognac

Combine all ingredients, blending well by hand or whip with an electric
mixer until smooth and fluffy.  Serve with crackers, rye toast, or wedges
of unpeeled apples and pears.  Makes about 1 1/2 cups.


Roquefort Sour Cream Dip

Combine 1 c sour cream, 1/4 c crumbled roquefort, 1 scant Tbsp prepared
mustard and 1 Tbsp capers; mix well.  Makes over 1 cup of dip.


Roquefort Sherry Dip

  2 3-oz pkgs cream cheese
  1 1/2 oz roquefort
  1 Tbsp sherry
  1 Tbsp heavy cream
  1/4 tsp onion juice 

Mash cream cheese until soft and fluffy.  Beat in roquefort cheese.  Beat
in remaining ingredients.  Chill for several hours.  Makes about 1 cup.


Bon Canape Roquefort

Mix 1/4 oz roquefort per canape with a small amount of butter until you
have a creamy consistency.  Add minced onion, salt and pepper.  Spread on
squares of bread and top with salami.  Put in 400 degree oven for five
minutes or until the cheese is melted and the bread toasted.  Serve hot.


Parisian Dip

  1 8-oz package cream cheese, softened
  3 oz roquefort cheese
  3 Tbsp heavy cream
  1 tsp chopped chives
  1/2 tsp Worcestershire sauce 

To the softened cream cheese, add the roquefort cheese, cream, chopped
chives and the Worcestershire sauce.  Mix until well blended.  Place in a
bowl and sprinkle with additional chives.  Makes about 1 1/2 cups.



  Subject: Stuffed Eggs Romanoff
  To: All
  From: Alison Meyer
  Date: 11/18/91 1:53:35 PM
  -------------------------------------------
Stuffed Eggs Romanoff

 12 hard-boiled eggs
  6 oz roquefort cheese
  1/3 c caviar
  1 Tbsp chopped chives
  1/4 c soft butter
  juice of 1/2 lemon
  dash cayenne

Cut eggs lengthwise; remove yolks.  Crush roquefort and mix with caviar,
chives, butter, lemon juice, dash of cayenne and mashed yolk of 2 eggs.
Fill egg whites through pastry bag.  Put in refrigerator until ready to
serve.


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