This recipe (copied mindlessly from the Jewish Food Mailing List's archive) actually sounds good to me. I think that means I have a tastebud malfunction. LOL!
Six-Layer Bombay Cheese Ball
Serves: 3-4
8 oz. cream cheese softened
4 oz. sharp cheddar cheese, grated
1/2 teaspoon curry powder
1/3 cup mango chutney (available in specialty shops)
2 tablespoons flaked coconut, unsweetened
1/4 cup toasted pecans or almonds
1 tablespoon finely chopped scallions
1-1/2 tablespoons currants or raisins
Combine cream cheese, cheddar and curry and beat by hand until smooth. Shape into a 5-1/2″ diameter disc, 1″ high. Chill until firm (45 minutes). Spread chutney on top. Sprinkle coconut, nuts, scallions and currents.
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