Place the cream cheese in a food processor with the chopped sage leaves. Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold. Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. Refrigerate the mold overnight. To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves. * Source: The Herb Companion - June/July 1993 * Typed for you by Karen Mintzias
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|Serving Size: 1 Serving (4092g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12537 (89%)|
|Amt Per Serving||% DV|
|Total Fat 1393g||1857 %|
|Saturated Fat 754.5g||3772 %|
|Monounsaturated Fat 344.3g|
|Polyunsanturated Fat 109.4g|
|Cholesterol 4226.8mg||1301 %|
|Sodium 13041.6mg||450 %|
|Potassium 5743.1mg||151 %|
|Total Carbohydrate 166.6g||49 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 158.8g|
|Protein 288.8g||413 %|
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Calories per serving: 14078
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