Saturday, November 26, 2016

Andrea Leeds' Salad and Cheese Salad Balls

Andrea Leeds' Salad and Cheese Salad Balls


3 tablespoons grated cheese
2 cups cooked rice
l teaspoon salt
1 cup peas
3 tablespoons minced celery
4 tablespoons pimento
lettuce and dressing
4 tablespoons relish

Combine ingredients lightly, chill, serve on crisp lettuce with French dressing and cheese salad balls.

Cheese Salad Balls:

1/4 lb. Roquefort cheese
small quantity cream or butter
salt and pepper to taste
1 tablespoon chopped chives
1 tablespoon chopped parsley

Combine cheese with small quantity of cream or butter and seasonings, work until soft, then add chives and parsley, mixing thoroughly. Roll into balls about the size of a walnut, sprinkle with paprika and serve with salad.

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