---------- exported from cookworks for meal-master, v7.0

     title: roquefort deviled eggs
categories: appetizer
  servings: 50

     25 ea hard boiled egg
      1 c  mayonnaise
      1 t  fresh lemon juice
      1 t  dry mustard
      1 t  worcestershire sauce
      6 oz roquefort cheese
    1/8 t  salt
    1/8 t  white pepper
    1/8 t  cayenne
           parsley
           sliced black olives
           pimiento-stuffed green olive
           fresh dill weed
           chili powder
           caviar

halve the eggs lengthwise and remove the yolks 
or, halve the eggs crosswise, remove the yolks, and trim the ends of the
whites to stand flat 
sieve or mash the yolks 
combine yolks, lemon juice, dry mustard, and worcestershire sauce-mix
well 
stir mashed cheese into yolk mixture-mix well 
season to taste with salt, white pepper, and cayenne 
spoon into a pastry bag, fitted with a star tip 
pipe into egg whites 
garnish as desired 
serve slightly chilled or at room temperature

-----