Nutty Cheese Log

• 1 Tbsp. butter
• 1/3 c. pecans
• 1/4 tsp. seasoned salt
• 2 tsp. parsley flakes
• 1/2 lb. sharp cheddar cheese (shredded 2 cups)
• 3 oz. cream cheese, softened
• 2 Tbsp. milk
• 1 Tbsp. prepared mustard, preferably dijon style
• 1 tsp. worcestershire sauce
• 1/2 tsp. hot-pepper sauce

1. In small skillet melt butter until bubbly.
2. Add pecans.
3. Saute over low heat until lightly brown and crisp, about 5 minutes, stirring often.
4. Cool; chop fine.
5. Stir in seasoned salt and parsley; set aside.
6. In small bowl of mixer beat cheese, milk, mustard, worcestershire and pepper sauces until well blended. Chill until firm enough to shape foil, with metal spatula or moistened hand, mold cheese mixture in 7 inch log.toll in nut mixture; wrap airtight.
7. Chill until firm.tood with crackers and fruit.

butter, pecans, salt, parsley flakes, cheddar cheese, cream cheese, milk, worcestershire sauce, hotpepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=94999 (may not work)