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hi marg! woody posted this REC: for boursin

Veteran Member
2225 posts
Joined: Jan 11, 2006


Posted to Thread #1489 at 6:34 pm on Apr 15, 2006


8oz plain "whipped" cream cheese
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp chopped chives
pinch dried marjoram (crushed)
1 Tbl chopped parsley
1/2 tsp dried thyme (crushed)
1/8 tsp ground pepper

In large bowl, beat cream cheese. Add other
ingredients and beat until well blended.
Refrigerate 12-24 hours before serving.

Great served on water biscuits

From: Easy and Elegant Hors d'Oeuvres

Note: If I can't find the whipped cream
cheese I've used the one in the tub and it's
worked fine. I think it just won't be as
"light" as real Boursin.

The hardest thing to understand in the world is the income tax.
Albert Einstein

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