Recipe - Blue-Cheese Pinwheels

One fourth pound Blue cheese (room temp)
One half cup Minced parsley
4 tablespoon Buter, softened
6 sl Soft white bread

In small bowl, mix blue cheese, One fourth cup minced parsley, and 2 tbsp butter
until well blended.

Trim crusts from bread slices; reserve bread trimmings for making crumbs
another day. With rolling pin, roll bread slices flat. Evenly spread about
1 rounded tablespoonful cheese mixture on each bread slice; roll up,
jellyroll fashion.

On waxed paper, place remaining One fourth cup minced parsley. Spread outside of
cheese rolls with remaining butter; coat lightly with parsley. Wrap rolls
tightly in plastic wrap; refigerate at least 30 minutes for easier slicing.

To serve, slice each parsleycoated cheese roll crosswise into six slices.
Place slices, cutside up, on platter. Makes 3 dozen hors d'oeuvres.

Each pinwheel: About 35 calories, 2 g fat, 2 mg cholesterol, 80 mg sodium.

Good Housekeeping's HOLIDAY BEST '93 pg 120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini