Roquefort Spread
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INGREDIENTS
- 1/2 c Roquefort cheese
- 1 pk (3 oz) cream cheese
- 1/4 c Cream
- 1/2 c Chopped dill pickle
INSTRUCTIONS
Blend cheeses and cream. Add chopped dill pickle; mix well. Chill. Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #931 by "Eugene Johnston"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (173g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 624 | ||
| Calories from Fat: 511 (82%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 56.8g | 76 % | |
| Saturated Fat 35.5g | 178 % | |
| Monounsaturated Fat 16g | ||
| Polyunsanturated Fat 2.3g | ||
| Cholesterol 183.6mg | 56 % | |
| Sodium 2074mg | 72 % | |
| Potassium 147.8mg | 4 % | |
| Total Carbohydrate 3.9g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 3.9g | ||
| Protein 25.6g | 37 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 624
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