Cheese of Holland Booklet (3), 1965
"Holland Cheese Hors D'Oeuvres: make plenty, guests love them.
1/4 C finely chopped walnuts
3 C finely grated imported Holland Edam or Gouda cheese
2 tsp prepared mustard
2 T chopped parsley
1/4 C sweet butter
1/4 C mayonnaise
2 drops Tabasco
6 Vienna rolls
"Saute' walnuts in a little butter until golden. Drain on paper towels until cool. Soften butter. Add cheese, mayonnaise, mustard, Tabasco, and parsley to butter. Beat with an electric mixer until well blended. Stir in walnuts. Cut and set aside ends from rolls. Pull out as much of roll centers as possible. (Save to use as bread crumbs.) Roll shells should be no more than 1/8" thick.
"Fill the roll shells with cheese mixture. Replace ends and wrap each roll in heavy-duty aluminum foil. Freeze overnight. Let rolls stand at room temperature about 20 minutes before slicing. Cut slices about 1/4" thick. Serve at once. Makes about 6 dozen hors d'oeuvres."
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Taken on Monday March 18, 2013
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Posted on Wednesday March 20, 2013
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