Recipe - Vermont Pumpkin Walnut Cheesecake

1 small Onion; minced
1 Carrot; minced
2 tablespoon Butter
One half teaspoon Paprika
4 tablespoon Flour
4 cup Smoked Turkey Stock
2 tablespoon Sweet (cream) sherry
One half teaspoon Sage, dried
1/8 teaspoon Nutmeg
Freshly ground black pepper
1 ds Cayenne pepper
1 cup Mild Cheddar cheese; grated

1. In a medium saucepan saute the onion and carrot in the butter over
moderate heat until the onion wilts and just begins to turn golden.

2. Stir in the paprika and mix well. Add the flour and mix well to form a
roux. Cook, stirring, until the roux turns a light golden color.

3. Add the stock, sherry, and seasonings and whisk to blend well. Bring to
a simmer, stirring occasionally, until the mixture is slightly thickened
and smooth. Simmer a few more minutes.

4. Stir in the cream and bring just to a simmer.

5. Remove from heat and stir in the cheese until blended and smooth. Serve
hot. Garnish with herbed croutons or dry stuffing mix, if desired.

Source: "Blue Corn and Chocolate" by Elisabeth Rozin
Posted to MMRecipes Digest V3 #319

Date: Thu, 21 Nov 1996 11:38:28 +0000

From: Linda Place placel@worldnet.att.net