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HERBED CHEESE

Combine 2 teaspoon of mix with 1 (8 ounce) package of cream cheese, softened. Let set for at least 1 hour in the refrigerator. Makes 1/2 cup.

HERBED CHEESE NASTURTIUM FILLING

2 – 8 ounce packages of cream cheese (Neufchatel or Light cream cheese works well)
Frawley’s Fine Herbary MIX FOR HERBED CHEESE
2 to 3 Tablespoons of flower-ettes from chive, dill or basil
24 Nasturtium flowers

Mix cheese and dry herbs according to package instructions. Divide in half. Take one half and roll it into a ball shape. Put flower-ettes on waxed paper or plastic wrap and touch cheese ball to flowers until they adhere. Serve with crackers, vegetables or toast rounds. Take the other half of the cheese mixture and put it into a pastry bag with a star or plain tip. Place tip into the flower and squeeze mixture into the trumpet of the flower. Serve on a vegetable tray for color and great flavor.

CHEESE BALL

1 – 8 ounce pkg. cream cheese – softened (Light cream cheese or Neufchatel works great!)
2 teaspoon Frawley’s Fine Herbary MIX FOR HERBED CHEESE
3 Tablespoons Frawley’s Fine Herbary SALAD SPRINKLES

Mix softened cream cheese and MIX FOR HERBED CHEESE, stir well. Form into a ball shape. Put SALAD SPRINKLES on waxed paper or Saran Wrap. Set cheese ball on top of the SALAD SPRINKLES and roll ball until completely covered. Place on plate or dish and serve with crackers.

HERBED GOAT CHEESE IN PUFF PASTRY

16 ounces Feta cheese
1 package Frawley’s Fine Herbary MIX FOR HERBED CHEESE
1 package frozen Puff Pastry
Mix cheese with herb mix together well. Divide into 16 even portions. Roll out Puff Pastry. Cut 32 large circles of pastry. Put one portion of cheese onto each pastry. Top with another circle of pastry. Because top pastry needs to fit over the cheese, it will be smaller so flute the bottom pastry over the top pastry. Bake at 450° F for 10 minutes or until golden brown. Serve on a pureed pepper sauce.

LAYERED SALAMI WEDGES

Mix 2 teaspoons of MIX FOR HERBED CHEESE with 8 ounces Cream cheese (Light works great). Take 1 slice of hard salami and spread cream cheese mixture on it to the edges. Put another slice of hard salami on top and continue layering until stack is about 5/8 inches high (6 slices). Cover with saran and keep refrigerated until ready to serve. Put 16 decorative toothpicks evenly spaced around the circle. Cut even wedges between each of the toothpicks and serve.

CUCUMBER SANDWICHES

1 package MIX FOR HERBED CHEESE
1 – 8 ounce package Neufchatel cheese, softened
30 slices of snack bread (about 3” around)
1 burp less Cucumber, thinly sliced
1 carrot, peeled and cut into thin slices
Fresh dill for garnish

Blend MIX FOR HERBED CHEESE and cream cheese according to package instructions. Either buy snack bread or make your own in baking tubes. Slice 1/4 inch thick and spread with cheese mixture. Place 3 cucumber slices on each bread slice and garnish with a carrot and dill frond. Cover with plastic wrap and chill until ready to serve.

MIX FOR HERBED CHEESE BREAD DIPPER

1 teaspoon MIX FOR HERBED CHEESE
2 Tablespoon Olive oil
1 clove garlic, pressed
salt to taste
Mix all above ingredients and let set for 1/2 hour for flavors to blend. Dip your favorite bread.

HERBED CRACKERS

Blend 1 Tablespoon of mix with 1 cup butter. Cut butter mixture into 2 cups flour and 1 cup Parmesan
cheese. Shape into a ball. Refrigerate 30 minutes. Roll out to 1/4”, cut with cookie cutters. Place on un-
greased sheet and bake at 350 degrees for 15 to 20 minutes.

RANCH DRESSING

Add 1 Tablespoon of mix to 1/2 cup buttermilk and 1/2 cup mayonnaise. Whisk together and refrigerate 1 hour
before serving.

Sprinkle on raw fish before baking or grilling.

Stir 1 teaspoon of mix with 1 stick of butter and spread on French bread and broil until bubbling.

Sprinkle on green beans after they are cooked.

Add 1 teaspoon of mix to 1 cup of raw hash brown potatoes. Mix well. Fry or bake hash browns as usual.