Schnitzelbank Pot Recipes
SCHNITZELBANK POT
A "pot cheese" spread, made from several of the great classic cheeses. Recipe from Bob Brown's 1954 ""The Complete Book of Cheese," Chapter 4. The original recipe called for Liederkranz cheese, an American analogue of Limburger which is now extinct; a mild Limburger should be used here.
Provided by DrGaellon
Categories Spreads
Time 20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- You may remove as much or as little of the Camembert rind as you like, from all to none.
- Mash the Camembert, Limburger and Roquefort together with a silver spoon, adding the butter and flour. Place into an enamel-lined pan (metal pans will turn the cheese black) and heat gently.
- When cheese begins to melt, add cream and stir continuously until a smooth, creamy sauce forms. Strain through a sieve into a tight-lidded crock. Stir in olives and pimiento thoroughly. Sprinkle cayenne over the top, close the lid, and allow to ripen at least 3 days before serving, if not longer. Store in refrigerator no longer than 2 weeks. Serve at room temperature; remove from refrigerator at least 2 hours before serving. Serve with rye or pumpernickel, or spread on crackers or celery sticks.
Nutrition Facts : Calories 127.1, Fat 11.8, SaturatedFat 7.2, Cholesterol 34.2, Sodium 273, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 4.7
TURNIP SLAW
I love turnips, raw, or cooked any way. I just found this recipe last week surfing the internet and immediately made it. I love it, if you like turnips, you will too. I used low fat mayo and sour cream. cook time is chill time.
Provided by mandabears
Categories Vegetable
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, stir mayo, sour cream, vinegar, mustard, sugar, salt and pepper.
- Add turnips and mix well.
- Refrigerate 6 hours.
Nutrition Facts : Calories 114.2, Fat 7.9, SaturatedFat 1.8, Cholesterol 7.7, Sodium 228.5, Carbohydrate 10.7, Fiber 1.4, Sugar 4.9, Protein 1.1
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