Feta Cheese Spread from Papagus Greek Taverna xpost

[Guest guest]

I just found this wonderful cookbook (recipes from Chicago Times is

basically what it is) at the library.

 

PS: I am packing and heading out for the weekend in my new motor

home..yippeee... so you won't be seeing much of me for awhile. Oh boy.

Been waiting for this motor home for several years! (Packing a

laptop......addict here.)

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Feta Cheese Spread - Papagus Greek Taverna

 

Recipe By : Papagus Greek Taverna, River North neighborhood, Chicago

Serving Size : 0 Preparation Time :0:10

Categories : Spreads Restaurant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound feta cheese -- (imported)

3 ounces cream cheese -- softened

1 tablespoon half and half

1 tablespoon lemon juice

1 teaspoon white pepper

3 tablespoons olive oil

 

1. Break up feta into a mixing bowl. Add cream cheese; beat to mix

thoroughly. Add half-and-half, lemon juice, and pepper. Beat to mix

thoroughly.

 

2. Pour oil into cheese mixture in a thin stream, beating constantly. Taste

and adjust seasoning as desired. Transfer to a bowl or deep plate.

Nutrition per author: Calories 45, Fat 4g, Cholesterol 13mg, Sodium 135mg,

Carbohydrate 1g, Protein 2g.

 

 

Description:

" This is a tangy spread - tyrosalata in Greek. Use it with toasted

pita triangles or Greek sesame bread "

 

Source:

" Ethnic Chicago Cookbook, Ethnic-Inspired Recipes from the Pages of

the Chicago Tribune, edited by Carol Haddix "

 

S(Typist/Poster):

" Brenda Adams (adamsfmle) " - posted to Veg-Recipes &

RecipeCafe 6/99.

 

Yield:

" 2 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1882 Calories (kcal); 169g Total Fat; (79% calories from fat);

72g Protein; 24g Carbohydrate; 503mg Cholesterol; 5325mg Sodium

Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit; 27 1/2

Fat; 0 Other Carbohydrates