*  Exported from  MasterCook  *
 
                            Roquefort Cheese Pie
 
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Appetizers                       Hors d'Oeuvres
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    pie crust stick
    1      8 oz pkg      cream cheese
    4      ounces        Roquefort cheese
    1      2 oz can      flat anchovy fillets -- drained and chopped
    6                    hard cooked eggs
      1/2  cup           chopped green bell pepper
                         sliced black pitted olives
                         whole pimiento -- sliced in thin strip
 
 Chop yolks and whites of hard cooked eggs separately.
 
 Prepare the pie stick as directed on the package.  Roll out dough to a
 9-inch circle.  Place on a baking sheet.  Flute the edges, prick the bottom,
 and bake as directed.  Allow to cool.
 
 In a mixing bowl combine the cheeses and blend thoroughly.  Spread the
 cheese mixture evenly on the pastry circle.  Place the chopped anchovies in
 the center of the pie.  Around the center, create concentric circles of
 chopped egg yolks, green pepper, chopped egg whites and olive slices.
 Finally rim the pie with pimiento strips.
 
 Refrigerate until firm.  To serve, slice into wedges.  Yield: 10 to 12
 wedges.
 
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
 
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