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Name: French-Style Cream Cheese Spread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: French
Ingredients: 1 pk 8 oz soft cream cheese; 1 ts Herbes de Provence, crushed; 1 tb Water; Fresh thyme (optional); Assorted crackers; 1 tb Snipped parsley; 1/4 ts Seasoning salt; 2 ts White wine vinegar; 1/4 c Margarine or butter, soft; 1 Garlic minced; 1 ts Worchestershire sauce

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INGREDIENTS

1 pk 8 oz soft cream cheese
1 ts Herbes de Provence, crushed
1 tb Water
Fresh thyme (optional)
Assorted crackers
1 tb Snipped parsley
1/4 ts Seasoning salt
2 ts White wine vinegar
1/4 c Margarine or butter, soft
1 Garlic ; minced
1 ts Worchestershire sauce

Servings

INSTRUCTIONS

1. In a medium bowl, stir together the cream cheese, margarine or butter, garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de Provence, and seasoning salt. Cover and refrigerate over- night. 2. To serve, garnish with fresh thyme, if desired. Serve with crackers. ====================================================================== Herbes de Provence In a small storage container, combine 1 T dried marjoram, 1 T dried thyme, 1 T dried savory, 1 t dried basil, 1 t dried rosemary, 1/2 t dried sage, and 1/2 t dried fennel seed. Store in airtight container. Crush before using. ======================================================================= Makes: 1 1/3 cups Source: Good Housekeeping Magazine, Dec. 1992 Calories: 58 per tablespoon; 6 gm fat; 1 gm protein; 72 mg sodium Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

NOTES

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French-Style Cream Cheese Spread

1 pk 8 oz soft cream cheese
1 ts Herbes de Provence, crushed
1 tb Water
 Fresh thyme (optional)
 Assorted crackers
1 tb Snipped parsley
1/4 ts Seasoning salt
2 ts White wine vinegar
1/4 c Margarine or butter, soft
1 Garlic minced
1 ts Worchestershire sauce

1.  In a medium bowl, stir together the cream cheese, margarine or  butter, garlic, parsley, water, vinegar, Worchestershire sauce,  Herbes de Provence, and seasoning salt. Cover and refrigerate over-  night.    2.  To serve, garnish with fresh thyme, if desired. Serve with  crackers.    ======================================================================                          Herbes de Provence  In a small storage container, combine 1 T dried marjoram, 1 T dried  thyme, 1 T dried savory, 1 t dried basil, 1 t dried rosemary, 1/2 t  dried sage, and 1/2 t dried fennel seed. Store in airtight container.  Crush before using.  =======================================================================    Makes:  1 1/3 cups  Source:  Good Housekeeping Magazine, Dec. 1992    Calories:  58 per tablespoon; 6 gm fat; 1 gm protein; 72 mg sodium    Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 1 Servings

Calories: 14
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 640.2mg		22 %
Potassium 79mg		2 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.2g
Protein 0.3g		0 %
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Calories per serving: 14

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