| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Cheese/eggs, Appetizers |
3 |
Servings |
INGREDIENTS
| 4 |
c |
Cheddar cheese;shred;softene |
| 3 |
oz |
Cream cheese; softened |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Garlic salt |
| 2 |
ts |
Brandy |
INSTRUCTIONS
In a large bowl, combine Cheddar cheese, cream cheese, oil, mustard, garlic
salt, and brandy; beat until well blended. Pack into a container, cover,
and refrigerate for a week before serving. Makes about 3 cups. To add to
the crock, use firm cheeses, such as Swiss, jack, and Cheddar. Shred and
beat in, adding small amounts of olive oil or cream cheese for good
consistency. Add 1 1/2 tsp brandy, sherry, port, beer, or kirsch for each
cup of cheese added. Cover and refrigerate for several days before
serving. Use every week or two, reserving some of the original mixture to
keep the crock going. Rita Taule BTVC62A
Posted to MM-Recipes Digest V4 #337 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Dec 29, 97
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