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Unknown Author

Cheddar Crock

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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

1 1/2 c Shredded Cheddar cheese (6-oz.)
1/2 ts Dijon-style mustard
1 pk (3-oz.) cream cheese
1/4 ts Worcestershire sauce
1/4 c Butter or margarine
Few dashes bottled hot pepper sauce
1/3 c Milk
Assorted crackers
1 tb Chopped green onion

INSTRUCTIONS

Bring cheeses and butt or margarine to room temperature. In a small mixer
bowl, beat cheeses and butter or margarine with an electric mixer till
combined. Add milk, green onion, mustard, Worcestershire sauce, and hot
pepper sauce. Beat till smooth. Pack into a 16-oz. crock or jar.
Refrigerate at least 6 hours. Serve at room temperature with crackers.
Makes about 2 cups.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
slea@hightowerservices.com (Shawn Zehnder Lea) on Nov 24, 1997

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