1 (8 oz.) cream cheese
2 oz. Roquefort cheese
2 tbsp. celery, chopped
1 tbsp. onion, minced
1 tsp. Tabasco sauce
3/4 c. pecans, chopped
2 tbsp. parsley, chopped

Combine cheeses. Blend in next 4 ingredients. Shape into a log about 1 1/2-inches in diameter. Roll in chopped (blended) nuts mixed with parsley and 1 teaspoon paprika. Wrap in wax paper and refrigerate.

Serving Ideas: Serve on wheat or Ritz crackers.