Came across this thoroughly disgusting recipe and saved it
for my "weird" recipes file (recipes I wouldn't touch with
a ten-foot pole (or even a czech)! Not only does it have
the evil beet in it but disgusting moldy cheese as well.
Enjoy!

CHEESE-STUFFED BEETS

2 8-oz. cans small beets, drained
1 oz. bleu cheese
1 oz. roquefort cheese
3 oz. cream cheese, at room temp.
1 T. worcestershire sauce
finely chopped parsley or paprika for garnish

Dry beets, hollow the beets with small paring knife. Blend cheeses and
worcestershire sauce. Using a small spoon or pastry bag, fill beets
with the cheese mixture and sprinkle with finely chopped parsley or
paprika. Do not make too far in advance. Refrigerate before serving.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
Kate Connally > wrote:

> Came across this thoroughly disgusting recipe and saved it
> for my "weird" recipes file (recipes I wouldn't touch with
> a ten-foot pole (or even a czech)! Not only does it have
> the evil beet in it but disgusting moldy cheese as well.
> Enjoy!
>
> CHEESE-STUFFED BEETS
>
> 2 8-oz. cans small beets, drained
> 1 oz. bleu cheese
> 1 oz. roquefort cheese
> 3 oz. cream cheese, at room temp.
> 1 T. worcestershire sauce
> finely chopped parsley or paprika for garnish
>
> Dry beets, hollow the beets with small paring knife. Blend cheeses and
> worcestershire sauce. Using a small spoon or pastry bag, fill beets
> with the cheese mixture and sprinkle with finely chopped parsley or
> paprika. Do not make too far in advance. Refrigerate before serving.
>
> Kate

That actually sounds pretty tasty.
Dad likes to shred canned beets and serve them with sour cream.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On 2009-05-13, Omelet > wrote:
>
> That actually sounds pretty tasty.
> Dad likes to shred canned beets and serve them with sour cream.

Blue cheese and beets has always been a great combination. Shredded beets
with blue cheese dressing is a standard topping for salads.

nb

Omelet wrote:
> In article >,
> Kate Connally > wrote:
>
>> Came across this thoroughly disgusting recipe and saved it
>> for my "weird" recipes file (recipes I wouldn't touch with
>> a ten-foot pole (or even a czech)! Not only does it have
>> the evil beet in it but disgusting moldy cheese as well.
>> Enjoy!
>>
>> CHEESE-STUFFED BEETS
>>
>> 2 8-oz. cans small beets, drained
>> 1 oz. bleu cheese
>> 1 oz. roquefort cheese
>> 3 oz. cream cheese, at room temp.
>> 1 T. worcestershire sauce
>> finely chopped parsley or paprika for garnish
>>
>> Dry beets, hollow the beets with small paring knife. Blend cheeses and
>> worcestershire sauce. Using a small spoon or pastry bag, fill beets
>> with the cheese mixture and sprinkle with finely chopped parsley or
>> paprika. Do not make too far in advance. Refrigerate before serving.
>>
>> Kate
>
> That actually sounds pretty tasty.
> Dad likes to shred canned beets and serve them with sour cream.


Kate - That does sound tasty. But since I love the sharpness of
roquefort, I'd do this with 2 Oz of that and skip actual blue cheese. I
copy/pasted for the day the ingredients and taste buds align. Thanks!

Om - I thought that was a traditional side dish in Europe with lots of
variations depending on what country you were in.

One of my favorite things to do while traveling in europe was to request
the "house salad" every where I went. The most interesting one I had?
was half of an onion (not sliced) with a half tomato (also not sliced)
with a splash of some vinegar and olive oil. That was somewhere in Spain
as I recall.

Experiencing life is for the young. Why do we have to get older to
appreciate the simple things?

Bob

Kate Connally wrote:

> CHEESE-STUFFED BEETS
>
> 2 8-oz. cans small beets, drained

Where in the world could you even find an 8oz can of beets? That would be
2 small beets, if that.

I love ripe cheeses and beets, but I agree - this is disgusting. The
cheese would get all red and slimy from the beets, not unlike an abor...

-sw

On Wed, 13 May 2009 17:29:55 GMT in rec.food.cooking, notbob
> wrote,
>Blue cheese and beets has always been a great combination. Shredded beets
>with blue cheese dressing is a standard topping for salads.

I never knew it had been standardized, but that's what I do when I am at
a salad bar with both of those ingredients. I like the way the red beet
color diffuses out into the dressing.

In article >,
Bob Muncie > wrote:

> Kate - That does sound tasty. But since I love the sharpness of
> roquefort, I'd do this with 2 Oz of that and skip actual blue cheese. I
> copy/pasted for the day the ingredients and taste buds align. Thanks!
>
> Om - I thought that was a traditional side dish in Europe with lots of
> variations depending on what country you were in.

I think it's called "Borscht"?

>
> One of my favorite things to do while traveling in europe was to request
> the "house salad" every where I went. The most interesting one I had?
> was half of an onion (not sliced) with a half tomato (also not sliced)
> with a splash of some vinegar and olive oil. That was somewhere in Spain
> as I recall.
>
> Experiencing life is for the young. Why do we have to get older to
> appreciate the simple things?
>
> Bob
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Omelet > wrote:

> In article >,
> Bob Muncie > wrote:
>
> > Kate - That does sound tasty. But since I love the sharpness of
> > roquefort, I'd do this with 2 Oz of that and skip actual blue cheese. I
> > copy/pasted for the day the ingredients and taste buds align. Thanks!
> >
> > Om - I thought that was a traditional side dish in Europe with lots of
> > variations depending on what country you were in.
>
> I think it's called "Borscht"?

Don't think so. My dictionary says:

"a Russian or Polish soup made with beets"

I've seen recipes that made it seem more like a stew, but never a salad.

--
Dan Abel
Petaluma, California USA

"Sqwertz" > wrote in message
...
> Kate Connally wrote:
>
>> CHEESE-STUFFED BEETS
>>
>> 2 8-oz. cans small beets, drained
>
> Where in the world could you even find an 8oz can of beets? That would be
> 2 small beets, if that.


There are indeed 8oz cans of beets (small beets), there are 8 oz cans of
most canned veggies... but it would be wiser to buy one 15 1/2 oz can, costs
less (usta be 16 ozs)

> I love ripe cheeses and beets, but I agree - this is disgusting. The
> cheese would get all red and slimy from the beets

Yes, sounds disgusting, but who knows. I have canned beets and I have
cheese so next time I open a can of beets I will try a sample... but I think
using whole beets is a lot of extra work and wasteful, what happens to the
portion hollowed out? I'll try a schmear of cheeae on a couple sliced beets
but I really don't expect I'll like the combo.... maybe down under style,
cheese on a burger with beetroot...

In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
> > In article >,
> > Bob Muncie > wrote:
> >
> > > Kate - That does sound tasty. But since I love the sharpness of
> > > roquefort, I'd do this with 2 Oz of that and skip actual blue cheese. I
> > > copy/pasted for the day the ingredients and taste buds align. Thanks!
> > >
> > > Om - I thought that was a traditional side dish in Europe with lots of
> > > variations depending on what country you were in.
> >
> > I think it's called "Borscht"?
>
> Don't think so. My dictionary says:
>
> "a Russian or Polish soup made with beets"
>
> I've seen recipes that made it seem more like a stew, but never a salad.

Thanks. I was not sure, it's just that that is what dad's been calling
it.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> Bob Muncie > wrote:
>
>> Kate - That does sound tasty. But since I love the sharpness of
>> roquefort, I'd do this with 2 Oz of that and skip actual blue cheese. I
>> copy/pasted for the day the ingredients and taste buds align. Thanks!
>>
>> Om - I thought that was a traditional side dish in Europe with lots of
>> variations depending on what country you were in.
>
> I think it's called "Borscht"?
>
>> One of my favorite things to do while traveling in europe was to request
>> the "house salad" every where I went. The most interesting one I had?
>> was half of an onion (not sliced) with a half tomato (also not sliced)
>> with a splash of some vinegar and olive oil. That was somewhere in Spain
>> as I recall.
>>
>> Experiencing life is for the young. Why do we have to get older to
>> appreciate the simple things?
>>
>> Bob

Om - I love the soup, but your reference was for something else. Sounds
good though, and I believe I heard a name for it in the past, just can't
recall it.

Bob

On May 13, 12:06*pm, Kate Connally > wrote:
> Came across this thoroughly disgusting recipe and saved it
> for my "weird" recipes file (recipes I wouldn't touch with
> a ten-foot pole (or even a czech)! *Not only does it have
> the evil beet in it but disgusting moldy cheese as well.
> Enjoy!
>
> CHEESE-STUFFED BEETS
>
> 2 8-oz. cans small beets, drained
> 1 oz. bleu cheese
> 1 oz. roquefort cheese
> 3 oz. cream cheese, at room temp.
> 1 T. worcestershire sauce
> finely chopped parsley or paprika for garnish
>
> Dry beets, hollow the beets with small paring knife. *Blend cheeses and
> worcestershire sauce. *Using a small spoon or pastry bag, fill beets
> with the cheese mixture and sprinkle with finely chopped parsley or
> paprika. *Do not make too far in advance. *Refrigerate before serving..
>
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

Sounds good to me, IMHO. But then again I like beets with cheese or
something creamy.

Heck, in college I even ate sliced beets with ranch dressing from the
dorm salad bar.

Kris

In article >,
Bob Muncie > wrote:

> Omelet wrote:
> > In article >,
> > Bob Muncie > wrote:
> >
> >> Kate - That does sound tasty. But since I love the sharpness of
> >> roquefort, I'd do this with 2 Oz of that and skip actual blue cheese. I
> >> copy/pasted for the day the ingredients and taste buds align. Thanks!
> >>
> >> Om - I thought that was a traditional side dish in Europe with lots of
> >> variations depending on what country you were in.
> >
> > I think it's called "Borscht"?
> >
> >> One of my favorite things to do while traveling in europe was to request
> >> the "house salad" every where I went. The most interesting one I had?
> >> was half of an onion (not sliced) with a half tomato (also not sliced)
> >> with a splash of some vinegar and olive oil. That was somewhere in Spain
> >> as I recall.
> >>
> >> Experiencing life is for the young. Why do we have to get older to
> >> appreciate the simple things?
> >>
> >> Bob
>
> Om - I love the soup, but your reference was for something else. Sounds
> good though, and I believe I heard a name for it in the past, just can't
> recall it.
>
> Bob

Oh I'll google it one of these days. :-)
It actually is quite good, and very simple.

Come to think of it, there is a fresh carton of Sour Cream in the 'frige
and I know I have a couple of cans of beets!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Kate Connally wrote:
> Came across this thoroughly disgusting recipe and saved it
> for my "weird" recipes file (recipes I wouldn't touch with
> a ten-foot pole (or even a czech)! Not only does it have
> the evil beet in it but disgusting moldy cheese as well.
> Enjoy!

I love beets. I love cheese.

>
> CHEESE-STUFFED BEETS

This, however, sounds FOUL.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory