No subject

[redaction by David Friedman and Elizabeth Cook]
1/2 lb butter
1/2 lb cream cheese
1/8 lb Brie or other strongly flavored cheese
1/4 t white pepper

Melt the butter. Cut up the cheese and stir it into the butter over low
heat. You will probably want to use a whisk to blend the two together and
keep the sauce from separating (which it is very much inclined to do). When
you have a uniform, creamy sauce you are done. You may serve it over
asparagus
or other vegetables, or over toast; if you want to brown the top, put it
under
the broiling unit in your stove for a minute or so. Experiment with some of
the
variations suggested in the original.


My question: if you substitute margarine for the real butter is it a REALLY
bad thing?

Amanda