Rocky Mountain Recipes 3-15-10 | TheFencePost.com

Rocky Mountain Recipes 3-15-10

8 oz. Cream cheese

1/2 c. Butter, cut in small chunks

1/4 c. Parsley, chopped

3 Tbsp. Horseradish

1/2 lb. Corned Beef, trimmed, thinly sliced

Baquette, thinly sliced

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In a food processor, combine cream cheese, butter, parsley and horseradish until smooth and pale green. Line a greased 3-by-5-inch loaf pan with one layer of corned beef slices; overlap slices from rim to rim with ends extending over. Dot 1/3 cup cheese mixture onto meat in bottom of pan. Cut 2 or 3 corned beef slices to fit pan and lay neatly onto cheese mixture; Repeat to make 3 more layers ending with cheese. Cut 2-3 slices to fit pan and lay on cheese mixture to cover. Fold meat at pan rim neatly over filling. Chill for 6-12 hours or until firm enough to slice. Invert onto plate and lift off pan, pat loose pieces into place then cut into 8-10 equal slices. Serve with baquette slices.

Iola Egle • Bella Vista, Ark.

8 oz. Cream cheese

1/2 c. Butter, cut in small chunks

1/4 c. Parsley, chopped

3 Tbsp. Horseradish

1/2 lb. Corned Beef, trimmed, thinly sliced

Baquette, thinly sliced

In a food processor, combine cream cheese, butter, parsley and horseradish until smooth and pale green. Line a greased 3-by-5-inch loaf pan with one layer of corned beef slices; overlap slices from rim to rim with ends extending over. Dot 1/3 cup cheese mixture onto meat in bottom of pan. Cut 2 or 3 corned beef slices to fit pan and lay neatly onto cheese mixture; Repeat to make 3 more layers ending with cheese. Cut 2-3 slices to fit pan and lay on cheese mixture to cover. Fold meat at pan rim neatly over filling. Chill for 6-12 hours or until firm enough to slice. Invert onto plate and lift off pan, pat loose pieces into place then cut into 8-10 equal slices. Serve with baquette slices.

Iola Egle • Bella Vista, Ark.

8 oz. Cream cheese

1/2 c. Butter, cut in small chunks

1/4 c. Parsley, chopped

3 Tbsp. Horseradish

1/2 lb. Corned Beef, trimmed, thinly sliced

Baquette, thinly sliced

In a food processor, combine cream cheese, butter, parsley and horseradish until smooth and pale green. Line a greased 3-by-5-inch loaf pan with one layer of corned beef slices; overlap slices from rim to rim with ends extending over. Dot 1/3 cup cheese mixture onto meat in bottom of pan. Cut 2 or 3 corned beef slices to fit pan and lay neatly onto cheese mixture; Repeat to make 3 more layers ending with cheese. Cut 2-3 slices to fit pan and lay on cheese mixture to cover. Fold meat at pan rim neatly over filling. Chill for 6-12 hours or until firm enough to slice. Invert onto plate and lift off pan, pat loose pieces into place then cut into 8-10 equal slices. Serve with baquette slices.

Iola Egle • Bella Vista, Ark.

8 oz. Cream cheese

1/2 c. Butter, cut in small chunks

1/4 c. Parsley, chopped

3 Tbsp. Horseradish

1/2 lb. Corned Beef, trimmed, thinly sliced

Baquette, thinly sliced

In a food processor, combine cream cheese, butter, parsley and horseradish until smooth and pale green. Line a greased 3-by-5-inch loaf pan with one layer of corned beef slices; overlap slices from rim to rim with ends extending over. Dot 1/3 cup cheese mixture onto meat in bottom of pan. Cut 2 or 3 corned beef slices to fit pan and lay neatly onto cheese mixture; Repeat to make 3 more layers ending with cheese. Cut 2-3 slices to fit pan and lay on cheese mixture to cover. Fold meat at pan rim neatly over filling. Chill for 6-12 hours or until firm enough to slice. Invert onto plate and lift off pan, pat loose pieces into place then cut into 8-10 equal slices. Serve with baquette slices.

Iola Egle • Bella Vista, Ark.

8 oz. Cream cheese

1/2 c. Butter, cut in small chunks

1/4 c. Parsley, chopped

3 Tbsp. Horseradish

1/2 lb. Corned Beef, trimmed, thinly sliced

Baquette, thinly sliced

In a food processor, combine cream cheese, butter, parsley and horseradish until smooth and pale green. Line a greased 3-by-5-inch loaf pan with one layer of corned beef slices; overlap slices from rim to rim with ends extending over. Dot 1/3 cup cheese mixture onto meat in bottom of pan. Cut 2 or 3 corned beef slices to fit pan and lay neatly onto cheese mixture; Repeat to make 3 more layers ending with cheese. Cut 2-3 slices to fit pan and lay on cheese mixture to cover. Fold meat at pan rim neatly over filling. Chill for 6-12 hours or until firm enough to slice. Invert onto plate and lift off pan, pat loose pieces into place then cut into 8-10 equal slices. Serve with baquette slices.

Iola Egle • Bella Vista, Ark.

8 oz. Cream cheese

1/2 c. Butter, cut in small chunks

1/4 c. Parsley, chopped

3 Tbsp. Horseradish

1/2 lb. Corned Beef, trimmed, thinly sliced

Baquette, thinly sliced

In a food processor, combine cream cheese, butter, parsley and horseradish until smooth and pale green. Line a greased 3-by-5-inch loaf pan with one layer of corned beef slices; overlap slices from rim to rim with ends extending over. Dot 1/3 cup cheese mixture onto meat in bottom of pan. Cut 2 or 3 corned beef slices to fit pan and lay neatly onto cheese mixture; Repeat to make 3 more layers ending with cheese. Cut 2-3 slices to fit pan and lay on cheese mixture to cover. Fold meat at pan rim neatly over filling. Chill for 6-12 hours or until firm enough to slice. Invert onto plate and lift off pan, pat loose pieces into place then cut into 8-10 equal slices. Serve with baquette slices.

Iola Egle • Bella Vista, Ark.