Alex's Recipes


Roquefort Pecans


Makes 24 Hors D'oeuvre



1/2 lb. Roquefort cheese, soft
1/4 cup butter, soft
1 teaspoon finely grated onion, pulp and juice
1 tbsp. minced celery
1/4 tsp. Worcestershire sauce
Salt and white pepper to taste
48 large pecan halves


Beat together thoroughly with Roquefort, butter, onion, celery and Worcestershire. Stir in salt and pepper. Cover and chill. With moist hands, roll mixture into 24 small balls. Press 2 pecan halves on either side of each cheese ball. Serve at once with a before-supper beverage. Makes 24 Hors D'oeuvre.






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