Title: Potted Blue Cheese with Port
Categories: Appetizer Dip Cheese
Yield: 1 Servings

1	lb	Blue cheese
2	tb	Butter or margarine
1/8	ts	Salt
1/2	ts	Paprika
1/2	ts	Worcestershire sauce
	ds	Cayenne pepper
6	tb	Port wine

Put cheese in bowl and crumble with a fork or pastry blender. Add butter, salt, paprika, Worcestershire auce, cayenne pepper; blend well. Gradually beat in Port, then continue beating until mixture is light and creamy. (An electric mixer is excellent here). Pack into small jars, individual casseroles, or any small dishes with covers. Cut a piece of waxed paper to fit and lay it over the top of the cheese, then cover the jar or dish tightly. Store in the refrigerator. Serve with crisp crackers as an hors d'oeuvre, dinner finale, or salad accompaninment. NOTE: If the cheese is to be stored for any length of time, cove the top with melted paraffin instead of waxed paper. Jars of this cheese, make excellent gifts.

Recipe By :

From: Annminer@nauticom.Net (Ann Miner)Date: Fri, 13 Oct 1995 12:49:41 Gmt

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