In covered blender jar, blend parsley at low speed until finely chopped but not minced; set aside. Blend remaining ingredients except radishes at high speed until smooth. Stop blender, push ingredients toward blades with a spatula as necessary; chill. Form into a ball; roll in parsley to coat. Arrange a garland of radish roses around the base. Serve with crackers or toast fingers. Makes about 1/2 cup. Formatted for Mastercook by Mardi Desjardins March 10, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi
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|Serving Size: 1 Serving (3965g)|
|Recipe Makes: 1|
|Calories from Fat: 11446 (88%)|
|Amt Per Serving||% DV|
|Total Fat 1271.8g||1696 %|
|Saturated Fat 704g||3520 %|
|Monounsaturated Fat 322.7g|
|Polyunsanturated Fat 65.3g|
|Cholesterol 4353.9mg||1340 %|
|Sodium 12942.3mg||446 %|
|Potassium 6171.8mg||162 %|
|Total Carbohydrate 154.1g||45 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 153.2g|
|Protein 278.7g||398 %|
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Calories per serving: 12962
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