Recipe - Chive-Cheese Butter

One fourth pound Soft butter or margarine
One fourth pound Roquefort cheese
2 teaspoon Frozen chopped chives

Blend butter, cheese, and frozen chopped chives thoroughly. Shape into a
roll on waxed paper. Refrigerate until ready to use, allowing about 1 hour
to harden.

Makes One half pound of spread. Serve slices of chivecheese butter on broiled
beef or seafood, steaks, hamburgers, chicken halves or quarters, or serve
chivecheese butter separately.

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