STUFFED NUTS

"Canapes and hor's doeuvre are appetizers - co

nsequently any palatable tidbit is suitable for this preliminary step as a repast."

Irma S.Rombauer The Joy of Cooking 1943

I love Irma Rombauer's words of culinary wisdom. In her many editions of her book, Ms.Rombauer brings us timeless recipes just like "Mother used to make." And sprinkled throughout are Rombauer's often amusing comments about what should be served when and why. For a young homemaker of the 1940's, this was the book to have on hand. This edition has the added benefit of referring directly to the cooking conditions imposed by WWII. Chapters containing recipes that use less sugar and meat were an effort to address the shortages of the times. The original recipe I adapted for my friends last evening is found on page 41. Rombauer makes use of either untoasted pecans or walnuts, Roquefort cheese, and drops of lemon juice or cream. She combines the latter two ingredients to sandwich the halves together. Here is my updated version of Rombauer's classic. It is so easy, and my friends loved it.

STUFFED NUTS

1 C PECAN OR WALNUT HALVES

4 OZ SEMI SOFT CHEESE (ANY BLUE VEINED, GOAT, OR CREAM CHEESE)

1t CREAM, 1/2 & 1/2, OR MILK

CHIVES CUT INTO 1 1/2" LENGTHS

UNCUT CHIVES TO GARNISH

Toast large walnut or pecan halves in the oven at 350F until they are just slightly browning and smelling like nuts but not burning nuts.

Work cheese to a smooth paste adding a teaspoon or so of cream, milk, or 1/2.

I used Gorgonzola cheese - any blue veined cheese would also be good, as would a spreadable goat cheese. If you have kids who like nuts, I expect cream cheese would be great as well.

Sandwich the halves together: nut, cheese, one chive piece, nut

Arrange decoratively on a platter.