Recipe - Black Olive Cheese Roll

8 ounce Creamed cheese
1 tablespoon Mayonnaise
1 ounce Blue cheese
1 tablespoon Garlic powder
4 ounce Butter
1 tablespoon Ground black pepper
One fourth cup Minced celery
1 tablespoon Paprika
One fourth cup Minced green pepper
1 tablespoon Celery leaves
8 Pit'd black olives minced or
2 tablespoon Minced parsley
Cocktail crackers of choice
Thin slices of cocktail
pumpernickel bread
2 teaspoon Soy sauce

Mash the cheeses with a fork. Add the butter (softened to room temp) and
mix well. Add the vegetables, olives, mayonnaise, soy sauce, parsley,
garlic powder and pepper to taste. (I used 1 mashed clove of garlic instead
of the garlic powder). Mix thoroughly. Spoon into a 1qt. freezer
container. Label and freeze.. Serves 10 15 people To Use: Thaw in
refrigerator for 24 hours. Whip mixture with fork or wire whisk and shape
it on a serving platter into a log or roll. Score the top with fork and
sprinkle with paprika. Surround with celery leaves or sprigs of parsley
and serve with crackers or thin pumpernickel bread.

Posted to MMRecipes Digest by "jack lewis" jlewis@bigsky.net on Aug 12,
98