"kilikini" > wrote in message
...
> Dimitri wrote:
>> Mine is up in the air;
>>
>> Who's cooking?
>> What's cooking?
>>
>> Tonight a BIL & his wife are coming down the coast. Scored some 15%
>> ground beef @ $1.59 per pound. It's been a long time I think I'll
>> make Chili Size.
>
> We're attending a Usenet group cook-in thingy on Sunday, but it's
> associated with cats (RPCA for those of you in the know). I still don't
> know what I'm bringing, though! The main dishes being served by the
> hostess are lasagna with a tossed salad and garlic bread. Most other
> folks are bringing desserts. I'm thinking along the lines of maybe,
> appetizer-ish. Something that will easily travel for about an hour and a
> half. I've got resources, I just need to tap into them. :~)
>
> kili


Here this is from the RFC cookbook is is a great presentation & appetizer:


--
Old Scoundrel

(AKA Dimitri)



http://www.landolakes.com/mealIdeas/...?RecipeID=9135

BLUE CHEESE APPETIZER TART


A creamy rich blue cheese filling is baked in a flaky pastry tart and
garnished with roasted red peppers, pine nuts and parsley in this ever
popular appetizer.


Preparation time: 30 min Baking time: 37 min
Yield: 16 servings


Pastry Ingredients:
1 1/2 cups all-purpose flour
1/2 cup LAND O LAKES® Butter
5 to 6 tablespoons ice water


Filling Ingredients:
1 (8-ounce) package cream cheese, softened
1/3 cup crumbled blue cheese
1/4 cup LAND O LAKES™ Heavy Whipping Cream
1 egg, slightly beaten
1/4 teaspoon coarsely ground pepper
1/3 cup chopped roasted red peppers
3 tablespoons lightly toasted pine nuts or your favorite chopped nuts
2 tablespoons chopped fresh parsley

Heat oven to 375°F. Place flour in large bowl; cut in butter until mixture
resembles coarse crumbs. Mix in water with fork until flour is just
moistened. Shape into a ball. Roll out pastry on lightly floured surface
into 12-inch circle.

Place into 9 or 10-inch tart pan with removable bottom or pie pan; press
firmly on bottom and up sides of pan. Cut away excess pastry; prick all over
with fork. Bake for 17 to 22 minutes or until very lightly browned.

Meanwhile, combine cream cheese and blue cheese in large bowl. Beat at
medium speed, scraping bowl often, until creamy. Continue beating, gradually
adding whipping cream, egg and ground pepper until blended. Spread into
baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.

Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes
before serving. Cut into wedges. Cover; store refrigerated.


Nutrition Facts (1 serving): Calories: 180, Fat: 14g, Cholesterol: 50mg,
Sodium: 150mg, Carbohydrates: 10g, Dietary Fiber: 1g, Protein: 4g