Ben Collver wrote to Sean Dennis <=-

Sounds tasty to me. I can imagine thickening that up a bit and pouring
it on to of some chili on top of some oven fries. Here's a Canadian Cookbook recipe, but it says Kentucky in the title. Go figure.

That sounds good on the fries.

Title: Kentucky Salad

To me, that looks like something from Southern California...

Something like this...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheese & Watercress Pie
Categories: Vegetarian, Cheese/eggs, California
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
2 c Flour
1/4 c Butter or margarine
- softened
1 Egg
1 ds Salt
1/3 c Cold water (or more)

MMMMM--------------------------FILLING-------------------------------
1 lb Feta cheese, crumbled
8 oz Cream cheese; softened
2 Eggs
1 bn Watercress; minced
1 ds Ground nutmeg
1 ds Black pepper
1 ds Sugar
Beaten egg white (optional)

To make crust, combine flour, butter, 1 egg and salt in bowl and work
with fingers until mixture resembles coarse crumbs. Add enough cold
water to make soft dough. Wrap in waxed paper and chill 2 hours.

To make filling, combine cheeses, 2 eggs, watercress, nutmeg, pepper
and sugar in mixer bowl and mix thoroughly.

Divide chilled crust in halves. Roll half of pastry almost paper-thin
and fit into 9-inch pie plate. Spread filling into shell. Roll other
half of pastry very thin and place over filling. Trim and crimp
edges. Brush with beaten egg white, if desired, and bake at 325F 45
to 55 minutes, or until pastry is golden. Cut in wedges to serve.

Created by: Greenhouse, Los Angeles

(C) 1992 The Los Angeles Times

MMMMM

-- Sean
... I'm not fat. I'm just easy to see.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)