| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
6 |
Servings |
INGREDIENTS
|
|
Jim Vorheis |
| 16 |
oz |
Cream cheese |
| 1 |
lb |
Jar sharp Cheddar cheese |
| 1/4 |
lb |
Soft butter |
| 1/4 |
c |
Dry sherry |
| 2 |
tb |
Dry vermouth |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Worcestershire sauce |
| 2 |
dr |
To 3 dr Tabasco sauce |
| 1/2 |
ts |
Seasoned salt |
| 1/2 |
ts |
Celery salt |
| 1/4 |
ts |
Oregano |
INSTRUCTIONS
Mix cheese with butter until thoroughly blended. Add remaining ingredients
and stir until well mixed. Pack in a crock, cover and refrigerate. Bring
to room temperature to serve with crackers.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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